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Ingredients

• Chicken:
• 1 dash oil for cooking
• 10g mustard seeds
• 1 large onion, sliced
• 30g cumin
• 1/3 cup (75ml) vinegar
• 1 1/2 kg chicken, cut into bite-size pieces
• 1 cup (250ml) water
• 1 pinch salt, to taste
• Vindaloo Paste:
• 2 teaspoons ground cumin
• 1 teaspoon black peppercorns
• 1½ teaspoon black mustard seeds
• 3 teaspoons fenugreek seeds
• 1 teaspoon ground cardamon
• 1 (10cm) cinnamon stick
• 6 tablespoons white wine vinegar
• 1 teaspoon salt
• 1 1/2 teaspoon cayenne
• 1 teaspoon brown sugar
• 3-5 tablespoons ghee or olive oil
• 2 large onions, finely diced
• 2 1/2 cm ginger
• 6 cloves garlic
• 5 tablespoons water
• 3 teaspoons ground coriander seeds
• 1/2 teaspoon ground turmeric
• 250ml tomato passata or puree
• Chicken Vindaloo:
• 2 medium potatoes
• 1/2 bunch coriander, diced, to serve
• ?
• 10 shallots
• 20 dried chillies, soaked in water and deseeded
• 8 garlic cloves, peeled
• 1 large piece of ginger root, peeled and roughly diced
• 750g chicken breasts, cubed

Description

Vindaloo Is A Portuguese Indian Curry Dish From Southern India. It's A Sour Spicy Curry Dish.

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