Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           Cup  white wine vinegar
  6              Large  garlic cloves -- peeled
  3        Tablespoons  chopped fresh ginger
  1 1/2    Tablespoons  curry powder
  2        Tablespoons  ground cumin
     3/4      Teaspoon  ground cardamom
     1/4      Teaspoon  ground cloves
     1/4      Teaspoon  dried crushed red pepper -- (generous)
  2        Tablespoons  yellow mustard seeds
  2             Pounds  skinless boneless chicken thighs (about
  10                    ) cut into 1 to 1 1/2 Inch Piece  
  4        Tablespoons  olive oil
  2 1/2           Cups  chopped onions
  1                Can  diced tomatoes in juice -- (14 1/2 ounce) (14
     1/2                ) -- (1/2 to 16)
  1                     cinnamon stick
     1/2           Cup  choped fresh cilantro

Preparation:

Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2 tablespoons oil and toss to coat well. Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions and saute until golden, about 5 minutes. Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon stick; bring to a boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes. Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and serve.

Nutritional Information:

797 Calories (kcal); 59g Total Fat; (62% calories from fat); 10g Protein; 71g Carbohydrate; 0mg Cholesterol; 48mg Sodium