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Home -> Ethnic -> Africa & Middle East
Ingredients (view qty in metric system instead) 1/3 cup white wine vinegar 6 cloves peeled garlic 3 tbsp. chopped fresh ginger 1 1/2 tbsp. curry powder 2 tsp. ground cumin 3/4 tsp. ground cardamom 1/4 tsp. ground cloves 1/4 tsp. dry red pepper flakes 2 tbsp. yellow mustard seed(divided) 2 pounds boneless, skinless chicken breast, cubed 4 tbsp. olive oil(divided) 2 1/2 cups chopped onion 16 ounces canned tomato in juice 1 cinnamon stick 1/2 cup chopped fresh cilantro Directions mix vinegar, garlic, ginger, curry, cumin, cardamom, cloves, pepper flakes and 1 tbsp. mustard seed in blender. Blend until smooth. Add chicken and 2 tbsp. oil and toss to coat. Cook onion with 2 tbsp. oil until golden about 5 minutes. Add chicken and cook 3 minutes. Add tomatoes and cinnamon stick and bring to boil. Cover and simmer until chicken is tender, approximately 30 minutes. Mix in 1 tbsp. mustard seed. Simmer, uncovered, 8 minutes or until liquid is slightly thickened. Remove cinnamon stick and stir in cilantro. Serves 4. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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