Chicken Vindaloo - cooking recipe

Ingredients

2 lbs chicken, cut up
2 teaspoons turmeric powder
5 dried red chilies
1 1/2 teaspoons black pepper
1/4 teaspoon dry mustard
1/4 teaspoon cumin seed
4 cloves
1 stick cinnamon
2 cardamom seeds
2 teaspoons ginger, thinly sliced
2 teaspoons garlic, diced
10 unsalted cashews, soaked to soften
10 raisins
2 tomatoes, peeled and diced
3 onions, peeled and thinly sliced
1 bunch cilantro leaf
1 1/2 cups water

Preparation

Rub chicken with turmeric and set aside.
Grind the next 6 ingredients, by hand or a spice grinder, until powdered (this is masala).
Mix the masal with enough water to make a thick paste.
Grind the cashews and raisins to a paste.
In a wok, chow the onion until soft and browned.
Reduce heat.
Add the ginger and garlic, stir together until aroma is released.
Add the masala paste, stir until the oil separates out of the mixture.
Add the diced tomato, cook for about 2 minutes.
Add the chicken to the wok, toss to coat.
Add 1 1/2 cup of water, stir well, reduce heat further and cover.
Simmer until chicken is done and tender.
Stir in the cashew/raisin paste.
Remove from heat, garnish with cilantro leaves.