Easy Curried Chicken with Potatoes

1/4 cup white wine vinegar (60 mL)

3 garlic cloves, minced (3 )

2 Tbsp chopped fresh ginger (30 mL)

1 Tbsp curry powder (15 mL)

1 tsp ground cumin (5 mL)

1/2 tsp ground cardamom (2 mL)

1/4 tsp ground cloves (1 mL)

1/4 tsp red pepper flakes (1 mL)

2 tsp mustard seeds (10 mL)

1 tsp ground coriander (5 mL)

2 lbs chicken pieces (1 kg)

1/4 cup canola oil (60 mL)

2 large onions, chopped (2)

1-(28 oz) can diced tomatoes (796 mL)

1 cinnamon stick (1 )

12 baby yellow potatoes (12 )

1/4 cup chopped cilantro (60 mL)
1. Combine first 10 ingredients in food processor or blender. Blend until smooth. Place mixture in large bowl. Add chicken and 2 tbsp canola oil and toss to coat chicken well. Set aside.
2. Heat remaining 2 tbsp canola oil in large saucepan over medium-high heat. Add onions and sauté until golden, about 7 minutes. Add chicken pieces and cook until lightly browned, turning pieces once, about 5 – 7 minutes.
3. Add tomatoes, cinnamon stick, salt and pepper and potatoes. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked through, about 20 – 30 minutes. Remove cinnamon stick before serving. Top with fresh cilantro.

Nutritional Analysis