All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

1         C            Onions- rough chopped

5         each       Fresh garlic cloves- whole

8-10    slices      Fresh ginger- sliced very thin

3         Tbsp       Vegetable oil

1/4      C            White vinegar

1         C            Fresh plum tomatoes- chopped

1         Tsp         Kosher salt

2         Tbsp       Spice Union Garam Masala Spice Blend

1         Tsp         Paprika

1/2      Tsp         Cayenne pepper (you can add more if you like it more                               spicy)

1         Tsp         Ground coriander

1         Tsp         Ground cumin

1          lb          Boneless chicken thighs- fat trimmed and connective                                 tissue removed

1/4       C           Milk

1          Tsp        Turmeric 

1          C           Fresh cilantro leaves

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1. Cut the chicken thighs into 1 1/2 inch cubes and place in a bowl. 

2. Add the milk to the chicken and toss to coat the chicken with the milk. Set aside for at least 30 minutes.

3. Preheat a medium sized sauté pan over medium heat. 

4. Add 1 Tbsp vegetable oil to the sauté pan. 

5. Add the onion, garlic and ginger to the sauté pan. Cook until the onions are translucent. 

6. Remove the sauté pan from the heat and allow the onion mixture to cook. 

7. Place the onion mixture, tomatoes, vinegar, salt, Garam Masala, paprika, cayenne pepper, cumin and coriander into a blender. **Do not put the turmeric in the blender, as it will stain the blender cup!

8. Blend the contents of the blender on medium-high speed until smooth; about 1 minute. 

9. Place the contents of the blender in a stainless steel bowl and stir in the turmeric. 

10. Remove the chicken from the milk and add it to the Vindaloo sauce. Discard the milk. 

11. Marinate the chicken in the Vindaloo sauce for at least 1 hour. 

12. Preheat a large sauté pan to medium high heat. 

13. Add the remaining vegetable oil to the sauté pan and heat until the oil is shimmering. 

14. Add just the chicken to the sauté pan; shaking off any excess Vindaloo sauce. 

15. Brown the chicken on all sides- this will take 8-10 minutes. 

16. Add the Vindaloo sauce to the sauté pan. Cook until the sauce starts to thicken and turns a bright orange color. This will take about 5 minutes.

17. Serve immediately over rice and garnish with fresh cilantro leaves.