Chicken Vindaloo

Spicy chicken curry

Ingredients

500 GMS boneless chicken, cut into pieces

240 GMS tomato puree

150 GMS sliced potatoes

2 tsp. whole cumin seeds

1 tsp. black peppercorns

1 tsp. cardamom seeds

3 stick cinnamon

1 1/2 tsp. whole black mustard seeds

1 tsp. whole fenugreek seeds

5 tbsp. vinegar

1 tsp. salt

1 tsp. cayenne pepper

1 tsp. light brown sugar

10 tbsp. vegetable oil

2 large onions, cut into half rings

6 tbsp. water

8-10 garlic cloves, coarsely chopped

1 tbsp. grounded coriander seeds

1/2 tsp. turmeric powder

 

Serve with

    Serve over rice.

Method

1.Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a grinder.
2.In a small bowl, combine grounded spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
3.Heat oil in a pan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions and put them in a blender. Add 3 Tbsp. water to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.
4.Put the ginger and garlic in a blender. Add 3 Tbsp. water and blend until you have a smooth paste.
5.Heat the remaining oil in a pan over medium heat.
6.When hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds.
7.Add the chicken, and brown lightly.
8.Now add the vindaloo paste, tomato puree and potatoes to the chicken in the pan. Stir and bring to a slight boil.
9.Cover the pan, reduce heat to low, and simmer for about an hour, or until Chicken and potatoes are tender.