Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds chicken thighs (cut into cubes)
  • 1 cup diced onions
  • 4-5 whole red chilies
  • 6-7 cloves garlic
  • 1 inch ginger
  • 1/4 cup white wine vinegar (add more if you like)
  • 1 teaspoon cloves
  • 3-4 whole cardamoms
  • 1 teaspoon cinammon powder
  • 1/2 tablespoon peppercorns
  • 1 tablespoon cumin
  • 1 teaspoon turmeric powder
  • 1 1/2 teaspoons mustard seeds
  • 2 cups diced potatoes (optional)
  • 4 tablespoons olive oil
  • Salt

Instruction

  • Soak whole chilies, garlic cloves and ginger in the white wine vinegar for about half an hour. Grind and make a paste of it.
  • Marinate chicken in the chili paste and let it sit in a refrigerator for at least an hour.
  • For the dry spice: mix cloves, cumin, cardamom, cinnamon, turmeric and peppercorn. Grind them in a spice or coffee grinder. Set aside.
  • Heat oil in a thick bottom pan, add mustard seeds.
  • Once they start to pop, add onions and fry them in oil until they turn light golden brown.
  • Add marinated chicken with all the juices and stir fry for a few minutes.
  • Add dry spices along with salt, mix it all together and cover the pan with a lid.
  • Let it simmer and cook until the chicken is done and curry is thick (stirring in between from time to time).
  • Garnish with chopped cilantro and serve hot with rice or your choice of bread.