Easy Curried Chicken with Potatoes

1/4 cup (60 mL) white wine vinegar

3 cloves garlic, minced

2 tbsp (30 mL) ginger, fresh, chopped

1 tbsp (15 mL) curry powder

1 tsp (5 mL) cumin, ground

1/2 tsp (2.5 mL) cardamom, ground

1/4 tsp (1.25 mL) cloves, ground

1/4 tsp (1.25 mL) hot red chili pepper flakes

2 tsp (10 mL) mustard seeds

1 tsp (5 mL) coriander, ground

2 lb (1 kg) chicken pieces

1/4 cup (60 mL) canola oil

2 onion(s), large, chopped

1 can canned diced tomatoes

1 cinnamon stick(s)

salt, to taste

pepper, to taste

12 baby yellow potatoes

1/4 cup (60 mL) cilantro, chopped

1 Combine vinegar, garlic, ginger, curry powder, cumin, cardamom, cloves, red pepper flakes, mustard seeds and ground coriander in food processor or blender. Blend until smooth. Place mixture in large bowl. Add chicken and 2 Tbsp (30 mL) canola oil and toss to coat chicken well. Set aside.
2 Heat remaining 2 Tbsp (30 mL) canola oil in large saucepan over medium-high heat. Add onions and saute until golden, about 7 minutes. Add chicken pieces and cook until lightly browned, turning pieces once, about 5 to 7 minutes. Add tomatoes, cinnamon stick, salt and pepper and potatoes. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked through, about 20 to 30 minutes. Remove cinnamon stick. Serve chicken and potatoes in soup bowls and garnish with chopped cilantro.