Chicken Vindaloo

From the book Hot and Spicy that belongs to a friend. Prep time doesn't include marinating.

• Ready In: 52 mins
• Serves: 4

Ingredients

• Marinade

• 2⁄3 cup malt vinegar
• 1 1⁄2 teaspoons  coriander seeds, crushed
• 1  teaspoon cumin seed, crushed
• 1  teaspoon red chili powder
• 1⁄2 teaspoon turmeric
• 3  garlic cloves, finely chopped
• 1  teaspoon  grated fresh ginger
• 1  teaspoon salt
• 1 1⁄2 teaspoons paprika
• 1  tablespoon tomato paste
• 1  pinch ground fenugreek
• 1 1⁄4 cups water

• Curry

• 500  g boneless skinless chicken breasts, cut into 2 . 5cm dice
• 1  tablespoon  vegetable oil
• 1  onion, sliced
• 6  curry leaves
• 1  large potato, peeled and cut into 2 . 5cm dice
• 2  hot green chili peppers, seeded and finely chopped

Directions

1. Marinade:.
2. In a large bowl, combine all ingredients and stir to combine. Add the chicken and toss to coat. Refrigerate 30 minutes.
3. Curry:.
4. In a wok or skillet, heat the oil over medium heat and fry onion and curry leaves until onion is soft (about 5 minutes).
5. Reduce the heat and add the chicken and marinade and fry for 2 minutes.
6. Add the potato, cover and simmer until potato and chicken are tender (about 15 minutes).
7. remove from the heat and stir through the chilies. Serve over rice or with naan.