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Ingredients

• 2 tsp whole cumin seeds
• 1 tsp black peppercorns
• 1 tsp cardamom seeds
• 1 (7cm) cinnamon stick
• 1½ tsp black mustard seeds
• 1 tsp whole fenugreek seeds
• 5 tablespoons white wine vinegar
• 1 tsp salt
• 1 tsp cayenne pepper
• 1 tsp brown sugar
• 200 ml vegetable oil
• 2 large onions, sliced in half and cut into half rings
• 6 tablespoons water(divided)
• 2.5cm piece fresh ginger, peeled and coarsely chopped
• 2 tsp garlic powder
• 1 tablespoon ground coriander
• ½ tsp ground turmeric
• 400g boneless chicken breasts cut into chunks
• 250ml tomato passata or tomato juice.

Description

A Spicy East Indian Speciality. Try Making Your Own Vindaloo Curry Paste - You Won't Regret It. The Paste Can Also Be Made Ahead Of Time, Covered And Put In The Fridge For When You're Ready To Use It.

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