1. Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a grinder. 2. In a small bowl, combine grounded spices, vinegar, salt, cayenne pepper and brown sugar. Set aside. 3. Heat oil in a pan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions and put them in a blender. Add 3 tablespoons water to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste. 4. Put the ginger and garlic in a blender. Add 3 tablespoons water and blend until you have a smooth paste. 5. Heat the remaining oil in a pan over medium heat. 6. When hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. 7. Add the chicken, and brown lightly. 8. Now add the vindaloo paste, tomato puree and potatoes to the chicken in the pan. Stir and bring to a slight boil. 9. Cover the pan, reduce heat to low, and simmer for about an hour, or until Chicken and potatoes are tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
