Vindaloo

Marinade:

2 teaspoon ground turmeric

1 teaspoon ground cardamom

1 tablespoon ground cinnamon

1 teaspoon ground coriander

½ teaspoon ground cloves

1 teaspoon ground cumin

1 teaspoon paprika

½ tsp ginger

1 teaspoon salt

2 teaspoons sugar

½ teaspoon cayenne pepper

3 tablespoons wine vinegar

3 cloves garlic, minced

1 kilo chicken thighs skinned, cut into 3 cm pieces

Sauce:

1 tablespoon olive oil

1 large onion chopped

whole thai peppers to taste

1 tablespoon tomato paste

two 380 cans crushed tomatoes, drained

1 cup chicken broth

1 bay leaf

Fresh Cilantro chopped

Fresh Mint chopped

Place the chicken in the marinade for at least an hour. IN a large pan, stir in the olive oil, onion, and peppers. Increase heat to medium, and cook until softened, about 5 minutes.

Stir in the tomato paste Add the chicken and marinade, tomatoes, chicken broth, and bay leaf. 

Bring to a boil, then reduce heat to medium-low, cover, and simmer until the chicken cooked about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Serve with basmati rice and naan bread.

You can make a cooling yogurt sauce with Turkish yogurt and some chopped mint and cilantro.