Chicken Vindaloo

You can make this recipe with any meat. However, if you choose pork, I would suggest adding a few tbsp of vinegar to the sauce when cooking. You can also add veg such as beans or quartered potatoes. Enjoy.

• Ready In: 55 mins
• Yields: 1 pot of chicken curry

Ingredients

• 1  whole chicken, skinned, washed and cut up
• 2  onions
• 2  tomatoes
• 2  cinnamon sticks (2 inches each)
• 6  cloves
• 4  cardamoms
• 1  teaspoon cayenne pepper (or to taste)
• 1⁄3 teaspoon turmeric
• 3⁄4 teaspoon cumin
• 1⁄2 teaspoon allspice
• 1 1⁄2 tablespoons  ginger-garlic paste (see my recipe for this)
•  salt, to taste
• 2  tablespoons  chopped green coriander (cilantro)
• 1  tablespoon  pataks vindaloo curry paste
• 2  tablespoons  oil (for frying)

Directions

1. Heat oil.
2. Fry onions, ginger-garlic paste, cloves, cardamom, cinnamon until onions are golden brown on medium heat.
3. In a small bowl, put the cayenne pepper, turmeric, cumin, all spice, and make a watery paste with some water.
4. Add it to the onions.
5. Fry for about 3 minutes.
6. Add tomatoes and when tomatoes, onions and spices make a sauce, add vindaloo paste.
7. Cook for about 2 minutes and add chicken and a cup of water.
8. Cover and cook, stirring occasionally until done.
9. When it's almost done, add green coriander.
10. Cook until done.