Blend your way to better chicken vindaloo
In a blender, combine ¼ cup vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, ¾ teaspoon salt, 1¼ teaspoons pepper and 3 tablespoons water. Puree until smooth, scraping the blender as needed. Pour into a medium bowl, add the chicken and toss to coat. Let stand at room temperature for 15 minutes.