Chicken Vindaloo

INGREDIENTS

Two third cup (5 fl oz/ 160 ml) malt vinegar

One and half teaspoons coriander seeds, crushed

One teaspoon cumin seeds, crushed

One teaspoon chilli powder

One fourth teaspoon ground turmeric

Three cloves garlic, finely chopped

One teaspoon peeled and grated fresh ginger

One and half teaspoons sweet paprika

One tablespoon tomato paste (puree)

Pinch ground fenugreek

One and ¼ cups (10 fl oz / 300 ml) water

One lb (500 gm) skinless, boneless chicken breast halves, cut into one inch (2.5 cm) cubes

One tablespoon vegetable oil

One onion, sliced

Six fresh curry leaves

One large potato peeled and cut into one inch (2.5 cm) cubes seeded and finely chopped.

  

METHOD

To make marinade: In a baking dish, combine all the ingredients and stir to blend. Add chicken and toss to coat. Cover and refrigerate for 30 minutes.

Ina work or large skillet, heat oil over medium heat and fry onion and curry leaves until onions are soft, about 1 minute. Reduce heat, add chicken and marinade, and fry for 2 minutes. Add potato, cover and simmer for 10 minutes or until potato and chicken are tender. Remove from heat and stir in green chillies and serves to four person.

Hint: This is a traditional hot Indian curry. Serve with steamed basmati rice or naan.