CHICKEN VINDALOO

Ingredients:
1 kg chicken breasts cut into big pieces.
3 big onions sliced
2 large tomatoes chopped
3 tbs of ghee


Vindaloo Paste:
2 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp black pepper
1 bay leaf
3 tsp coriander powder
2 tsp chillie powder
¼ tsp cardamom powder
4 green chillies
1 tbs ginger paste
1 tbs garlic paste
¼ tsp cinnamon powder
¼ tsp clove powder
½ tsp turmeric powder
2 tsp salt
Enough vinegar

Method:
Grind everything for the vindaloo paste with the vinegar.
Marinate the chicken pieces with the vindaloo paste,
and keep in the fridge over night.
(If you are in a hurry marinate for 1 hour)

Heat a thick wok with the ghee.
Fry the sliced onions, till they turn golden.
Remove and keep aside.

Now in the same pan add in the chicken with the marinate.
Stir fry for about 5 minutes.
Now add in the chopped tomatoes and about 150ml water.
Mix nicely, cover and simmer for about 20 minutes.

Now remove the cover, add in the fried onions and cook
for about 10 minutes till the chicken is cooked well.
The gravy will be thick. Taste for salt and remove.


NOTE: some like to add potatoes to this curry.
You can boil, cube and add last while adding the onions