Chicken Vindaloo

A SpiceTheWorld special. Nice and spicy.

Serves 4 (Estimated) Rating 4 (1-5)

Prep Time 30 Minutes Cooking Time 90 Minutes

2 teaspoon ground cumin
1 teaspoon black peppercorns
2 teaspoon black mustard seeds
3 teaspoon fenugreek seeds
1 teaspoon ground cardamom
1 cinnamon stick
6 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoon cayenne
2 large onions finely chopped
4 tablespoons vegetable oil
5 tablespoons water
8 garlic cloves peeled
3cm piece of root ginger roughly chopped
3 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
250ml Passata
675g Chicken breast fillets cubed
3 medium potatoes cubed
To make the Vindaloo paste first grind the cumin peppercorns mustard seeds fenugreek leaves cardamom and cinnamon together until they are a fine powder.
Mix in the vinegar salt cayenne and brown sugar and then set aside.
Heat 3 tablespoons of the oil in a large frying pan.
Add the onions and fry over a medium heat until brown.
Keeping the oil for later use put the onions in a blender with 2 or 3 tablespoons of water and blend until a paste consistency.
Add the onions to the spices and mix.
Put the ginger and garlic in a blender add 2 tablespoons water and blend until smooth.
Cook the ginger paste in the reserved oil stir until the paste browns.
Add the coriander and turmeric and cook for a few minutes stirring.
Add the vindaloo paste and tomato sauce. Cover and simmer on low heat for 1 hour.
Cook the potatoes in boiling water until slightly soft around 10-15 minutes.
Meanwhile fry the chicken in a little oil until white.
Add the chicken and potatoes to the sauce for the last 15 minutes or until the chicken is cooked.
Serve with fresh coriander basmati rice and naan bread.