Chicken Vindaloo Ingredients:

Vindaloo Paste

1 tsp ground cumin

1 tsp ground turmeric

1 or 2 tsp Garam Masala

1/4 tsp ground cinnamon (you can add more cinnamon, but if can be over-powering, so be careful!)

2 tsp mustard powder

1 tsp ground coriander

1 tsp cayenne pepper

2cm cube of peeled ginger

3 tbsp. white wine vinegar

1 tsp sugar

Vindaloo Base

150ml vegetable oil

4-8 garlic cloves, crushed or blended

3 red onions, sliced finely or preferably blended

Other Ingredients

4+ red chilies, chopped finely. This is what gives the heat, so you can use less if you like and also deseed before chopping if you want to make a milder Vindaloo (but why?)

4 skinless chicken breasts cut into bite size pieces

500g good quality chopped tomatoes or chopped tinned tomatoes

1-2 tbsp. of tomato pure to taste

1-4 tsp Hot Chili Powder to taste This is optional and if you do want to make it hotter, Id suggest
adding a bit at a time

Salt and pepper to taste

Grate or slice the ginger finely and add the cumin, cinnamon, mustard, coriander turmeric, Garam
masala and cayenne pepper into a bowl and add the vinegar and sugar and mix thoroughly.

Heat the oil in a wok or large frying pan. Add the garlic and the onion and cook over a medium heat
until they have softened for approx. 5-7 mins, but take care not to let them burn or brown too much.

Once the onion and garlic have softened, add the chicken pieces and cook for approx. 2-3 minutes until
the chicken starts to color.

Now add the chilies, tomatoes, tomato pure, and begin to stir in the pre-prepared Vindaloo paste.

Add salt and pepper to taste, and bring to the boil. Once boiling, lower the heat and simmer whilst
stirring occasionally for approx. 1 hour. During this period, its important not to let the chicken Vindaloo
dry out, so add a 1/2 cup of water as necessary. If you do want to make it hotter than the recipe, then
during the simmering time is the right time to gradually add the chili powder to taste.

If you wanted to be traditional, you would ideally serve this Chicken Vindaloo with rice, chapattis, or Naan
bread.