Cooking: 2-3 hours
Serves: 4 people
2tsp cumin seeds
1tsp cardamom seeds
1 cinnamon stick
1 & 1/2 tsp black mustard seeds
1tsp fenugreek seeds
5tbsp white wine vinegar
1tsp Cayenne pepper
1sp brown sugar
10tbsp vegetable oil
1 ginger, peeled and chopped
10 garlic cloves
1tbsp coriander seeds
2lbs chicken breast
1 tube passata
1 tin of chopped tomatoes.
Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder.
In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar, set aside.
Heat oil in large saucepan over medium heat. Fry onions until brown then blend into an onion paste.
Add the onion paste to the spices, the mixture is the vindaloo paste.
Put the ginger and garlic in a blender and blend until you have a smooth paste.
Heat the remaining oil in the saucepan over a medium heat. add all ingredients into the saucepan.
Cook slowly for around 1hr 30mins/ 2hours.