INDIAN CHICKEN CURRY VINDALOO ENJOY DAN:

           INDIAN CHICKEN CURRY VINDALOO by CHEF DAN:

Serves 6

INGREDIENTS:

5 garlic cloves, minced

1 thumb-size fresh ginger, grated

3 tablespoon curry powder

3 teaspoon ground cumin

3 dried red chilies

1 teaspoon EACH ground cardamom, ground cloves, turmeric, and chili powder

3 tablespoon mustard seeds

3 tablespoon olive oil

5 tablespoon vinegar

5 boneless, skinless chicken breasts halves, quartered

1 (14.5Oz) can tomato sauce

2 cinnamon stick

2 onions, chopped

DIRECTIONS:

1.   Grind in the first 11 ingredients in a blender, while running pour in vinegar to make a paste.

2.   Mix spice paste with chicken and marinate overnight.

3.   Next day pour into crock-pot.

4.   Add tomato sauce, cinnamon stick, and onion, and mix well.

5.   Cook on low for 6-8 hours.

ENJOY DAN:                                        BON-APPETITE!!