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Chicken Vindaloo

kept byahasver
recipe byMark's Daily Apple

1 teaspoon whole black peppercorns (5 ml)
2 teaspoons cumin seeds (10 ml)
2 teaspoons coriander seeds (10 ml)
1/2 teaspoon turmeric (2.5 ml)
1/2 teaspoon cinnamon (2.5 ml)
1/4 cup white vinegar (60 ml)
8 garlic cloves, peeled
2 1-inch (2.5 cm) pieces of ginger, peeled and finely chopped
2 pounds boneless, skinless chicken thighs, cut into strips about 1-inch/2.5 cm wide (900 g)
2 tablespoons coconut oil (30 ml)
2 yellow onions, finely chopped
5 thin green chiles, stemmed, seeded, and minced or dried red chile peppers
1 head of cauliflower, riced or roasted



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