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 pieces
   4      tablespoons   olive oil
   2 1/2  cups          chopped onions
   1      14 1/2 ounce  diced tomatoes in juice -- up to 16
   1                    cinnamon stick
     1/2  cup           chopped 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 sauté‚ 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.