This is a very hot dish, so be warned.

Ingredients

  • 2 tsp cumin seeds, whole
  • 1 tsp peppercorns, black
  • 1 tsp cardamom seeds
  • 1 cinnamon (3 in stick)
  • 1 1/2 tsp black mustard seeds, whole
  • 1 tsp fenugreek seeds, whole
  • 5 tbsp white wine vinegar
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1 tsp brown sugar, light
  • 10 tbsp vegetable oil
  • 2 large yellow onions, peeled and cut into, half-rings
  • 6 tbsp water
  • 1 ginger, fresh (1-inch cube), peeled, and coarsely chopp
  • 10 garlic cloves, peeled and coarsely, chopped (or less)
  • 1 tbsp coriander seeds, ground
  • 1/2 tsp turmeric, ground
  • 2 lb chicken breast (boneless), cut into, bite-sized pieces
  • 8 oz tomato sauce
  • 1/2 lb new potatoes, peeled and quartered
Grind the blackpepper, cardamom, cinnamon, cumin seeds, black
mustard seeds and fenugreek seeds together. In a separate small bowl you need to combine all of the ground spices with the vinegar, salt, cayenne pepper and brown sugar. After you have done this, set the bowl aside.

Then, heat up some oil in a large saucepan over medium heat. Fry yourself some onions until they are cooked. (Golden brown) Remove all of the onions making sure to drain them of the oil and put them in a blender. Turn off the heat, but do
not discard the oil, as you'll need it later. Add about 3 teaspoons of water (or more if necessary) to the onions and blend it until you have a nice, smooth paste. Add the onion paste to the bowl of spices you set aside earlier. This mixture is actually the 'vindaloo paste' that will give you the flavour.

Next, put some ginger and garlic in a blender adding about 3 easpoons water and blend until you have yet another smooth paste.

Then, heat the remaining oil again in the saucepan over medium heat. When it's hot add the ginger and garlic paste. Stir it until the paste browns slightly. Then add coriander and turmeric and stir a few seconds. Add 2lb of chicken, a little at a time, and brown it lightly. Then add the vindaloo paste, some tomato sauce and quartered potatoes to the chicken in the saucepan. Stir it well and bring it to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour. The best way of checking to see if it's done is to poke a knife into the potatoes. If they are soft, it's done. Serve this over some white rice.

[Note: Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough.]

 


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