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Ingredients

• 2 tsp whole cumin seeds
• 1 tsp black peppercorns
• 1 tsp cardamom seeds or 1 tsp curry powder
• 1 cinnamon stick
• 1 1/2 tsp black mustard seeds
• 1 tsp whole fenugreek seeds
• 5 tablespoons white wine vinegar
• 1 tsp salt
• 1 tsp cayenne pepper
• 1 tsp light brown soft sugar
• 10 tablespoons vegetable oil
• 2 large onions, sliced in half and cut into half rings
• 6 tablespoons water
• good knob of fresh root ginger, peeled and coarsely chopped
• 2 cloves garlic
• 1 tablespoon ground coriander
• 1/2 tsp ground turmeric
• 800g chicken breasts, cut into pieces
• 250ml passata

Description

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

All Recipes UK