|
Ingredients
|
Quantity
|
|
Cumin seeds – whole
|
2 tsp
|
|
Pepper corns – black
|
1 tsp
|
|
Cardamom seeds
|
1 tsp
|
|
3” cinnamon stick
|
1 piece
|
|
Whole black mustard seeds
|
1 ½ tsp
|
|
Whole fenugreek seeds
|
1 tsp
|
|
White wine vinegar
|
5 tbsp
|
|
Salt
|
1 tsp
|
|
Cayenne pepper
|
1 tsp
|
|
Brown sugar – light
|
1 tsp
|
|
Vegetable oil
|
10 tbsp
|
|
Yellow onions – peeled, cut in half rings
|
2 large
|
|
Water
|
6 tbsp
|
|
1” Ginger – fresh, peeled, cubed, coarsely
chopped
|
|
|
Garlic cloves – coarsely chopped
|
10
|
|
Coriander seeds – ground
|
½ tsp
|
|
Turmeric – ground
|
½ tsp
|
|
Chicken breast – no skin, no bone – cut in
bite-sized pieces
|
2 pounds
|
|
Tomato sauce
|
8 ounces
|
|
New potatoes – peeled and quartered
|
½ pounds
|
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, stirring frequently, until
they are a rich, dark brown. Remove onions with a slotted spoon and put them in
a blender. Turn off the heat, but do not discard the oil.
Add about 3 tablespoons water (or more if necessary) 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. Put the ginger and garlic in a
blender. Add about 3 tablespoons water and blend until you have a smooth paste.
Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger,
garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric.
Stir a few seconds.
