Chicken Vindaloo

Ingredients
Marinate
1. Chicken breast Skinless boneless: 3 Pounds
2. Vegetable oil: 1/2 Cup
3. Wine Vinegar: 1/4 Cup
4. Tamarind pulp. Or substitute with Lime juice: 3 Tablespoons
5. Salt: 2 teaspoon
6. Finely chopped onion: 1/4 Cup
7. Minced Garlic: 1/4 Cup
8. Finely chopped fresh ginger: 1 Inch
9. Ground Cumin: 1-1/2 teaspoon
10. Ground Coriander: 1 teaspoon
11. Ground Cloves: 1/2 teaspoon
12. Ground mustard seeds: 1 teaspoon
13. Turmeric: 1 teaspoon
14. Lal Mirch (Ground Cayenne): 1-1/2 teaspoon
15. Ground Black pepper: 1/2 teaspoon
16. Cinnamon powder: 1 teaspoon

Cooking
1. Finely Chopped Onions: 2 Cup
2. Vegetable oil: 1/4 Cup
3. Degi Mirch (Paprika): 1 teaspoon
4. Water: 2 Cups
5. Chopped Cilantro: 1/4 cup

Method
Step 1: Cut chicken breast in 1/2" wide 1/4" thick strips. In a stainless
steel dish combines items 1 through 16. Cover and marinate in refrigerator
overnight..
Step 2:  Cooking. Heat a heavy pot. Add Vegetable oil. Add onions. Sautee
till onions are clear.
Step 3: Remove chicken from the marinate. Add Chicken to the onions. Stir
fry chicken till it is all opaque white. Add the marinate mixture, Degi
Mirch and water. Bring to a boil.Simmer on medium heat till done (about 20
minutes). Add Cilantro.