1/3-cup white wine vinegar 6-large garlic cloves, peeled 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 dried crushed red pepper 2-tbsp yellow mustard seeds 2-lbs skinless boneless chicken thighs (about 10) cut into 1 to 1 1/2-inch pieces 4-tbsp olive oil 2 1/2 cups chopped onions 1-16-ounce can diced tomatoes in juice 1-cinnamon stick 1/2-cup chopped fresh cilantro

Place first 8 ingredients in blender
Add 1 tablespoon mustard seeds and blend until smooth
Transfer spice mixture to large bowl.
Add chicken and 2-tbsp oil and toss to coat well
Heat remaining 2-tbsp oil in heavy large pot over medium-high heat
Add onions and sauté until golden, about 5 minutes
Add chicken mixture and stir 3 minutes to blend flavors
Add tomatoes with their juice and cinnamon stick; bring to boil
Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes
Season chicken mixture to taste with salt and pepper
Mix in remaining 1-tbsp mustard seeds
Simmer uncovered until liquid is slightly thickened, about 8 minutes
Remove cinnamon stick
Stir in cilantro and serve

Makes 4 Servings.

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