Ingredients

Method

1. Cut the chicken meat into suitable pieces, and wash them.

2. Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a grinder.

2. In a small bowl, combine ground 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 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.

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