Parsee Red Chicken Curry

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Washington Post

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Ingredients

5 to 10 red chili peppers, seeded and coarsely chopped

1/2 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon sesame seeds

3 whole cloves

6 black peppercorns

1-inch cinnamon stick, broken into pieces (may substitute 1/4 teaspoon ground cinnamon)

3 cardamom pods

3/4-by-1/2-inch piece ginger root, peeled with a spoon and coarsely chopped

4 large cloves garlic, coarsely chopped

3/4 cup onion, coarsely chopped

1/3 cup vegetable oil

6 (about 1 3/4 pounds) skinless, bone-in chicken thighs

2 medium tomatoes, seeded and finely chopped

Salt

1 can (13.5 ounces) unsweetened coconut milk

1 teaspoon cider vinegar

1/2 teaspoon garam masala

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