A spicy authentic East Indian speciality! Try making your own curry for a change - you won't regret it. The vindaloo paste can also be made ahead of time, covered and put in the fridge, to save cooking time.
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2 tsp whole cumin seeds
1 tsp black peppercorns
1 tsp cardamom seeds or 1 tsp curry powder
1 cinnamon stick
1 1/2 tsp black mustard seeds
1 tsp whole fenugreek seeds
5 tablespoons white wine vinegar
1 tsp salt
1 tsp cayenne pepper
1 tsp light brown soft sugar
10 tablespoons vegetable oil
2 large onions, sliced in half and cut into half rings
6 tablespoons water
good knob of fresh root ginger, peeled and coarsely chopped
Grind cumin seeds, black pepper, cardamom seeds/curry powder, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder or mortar and pestle.
In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
Heat oil in large frying pan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. (Do not undercook the onions, this is important for colour reasons.)
Remove onions with a slotted spoon and puree them in a food processor or blender.
Return onions to pan but turn off the heat. Add 3 tablespoons water (or more if necessary) to the onions and blend until you have a smooth paste. Add the spices and mix in well. This mixture is the vindaloo paste.
Now, put the ginger and garlic in a blender. Add 1 tablespoon water (or more) and blend until you have a smooth paste.
Heat the remaining oil in a wide saucepan over medium heat. When hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir for a few seconds.
Add the chicken, a little at a time, and brown lightly.
Stir in the vindaloo paste and tomato passata. Stir and bring to a gentle boil.
Cover the saucepan, reduce heat to low, and simmer for about 45 minutes to an hour, or until chicken is cooked. Serve over rice.