Chicken Vindaloo | America's Test Kitchen

Ingredients

• 3 pounds boneless, skinless chicken thigh, trimmed and cut into 1½-inch pieces
• Salt and pepper
• 3 tablespoons vegetable oil
• 3 onions, chopped fine
• 8 garlic cloves, minced
• 1 tablespoon paprika
• ¾ teaspoon ground cumin
• ½ teaspoon ground cardamom
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cloves
• 3 tablespoons all-purpose flour
• 1½ cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons red wine vinegar
• 1 tablespoon mustard seeds
• 2 bay leaves
• 1 teaspoon sugar
• ¼ cup minced fresh cilantro