Authentic Chicken Vindaloo

For Vindaloo Paste

• 10-12 Dry Kashmiri Red Chillies
• 2 tbsp Coriander Seeds
• 3-4 Clove
• 1 inch Cinnamon
• 2-3 Cardamom
• 8-10 Black Peppercorns
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 8-10 cloves Garlic
• 1 inch Ginger Chopped
• 1 tbsp Vinegar
• 1 and 1/2 tbsp Tamarind paste

For the curry

• 4 tbsp Vegetable Oil
• 2 cups Onion Chopped
• 1 kg Chicken Curry Cut
• 1 cup Fresh Tomato Puree
• 1 tsp Turmeric Powder
• Salt to taste
• 1 tsp Sugar

Instructions

• Dry roast red chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds until musky and slightly brunette.

• mix during a liquidiser at the side of ginger, garlic, vinegar and tamarind paste to create a sleek paste.

• Add very little water whereas creating the paste.

• Heat oil in pan.

• once the oil is hot, add sliced onion and fry until golden brown.

• Add chicken and fry on high heat for 3- four minutes.

• Add tomato puree and also the paste that we tend to created.

• currently add salt, turmeric powder and one cup of water and canopy and cook for 45-50 minutes.

• Add sugar and cook for one more minute.

• Serve hot with steamed rice or flatbread.