Woohoo! It's Chicken Vindaloo!

Indian cuisine draws from a 4,000-year-old chronology. It is difficult to conceive that one would be unfamiliar with curry. Such is the popularity of the intensely colourful and delicious world of Indian cuisine today.

In the West, Chicken Vindaloo is probably the most popular Indian non-vegetarian dish after Biryani. The "Vindaloo" method of cooking is primarily a sizzling hot "sweet and sour" style, originating from Goa, located on the west coast of India, in the region known as the Konkan.

Following is a recipe for Chicken Vindaloo.

Ingredients:

• 500 gms. boneless chicken, cut into pieces
• 240 gms. tomato puree
• 150 gms. sliced potatoes
• 2 tsp. whole cumin seeds
• 1 tsp. black peppercorns
• 1 tsp. cardamom seeds
• 3 sticks cinnamon
• 1 1/2 tsp. whole black mustard seeds
• 1 tsp. whole fenugreek seeds
• 5 tbsp. vinegar
• 1 tsp. salt
• 1 tsp. cayenne pepper
• 1 tsp. light brown sugar
• 10 tbsp. vegetable oil
• 2 large onions, cut into half rings
• 6 tbsp. water
• 8-10 garlic cloves, coarsely chopped
• 1 tbsp. grounded coriander seeds
• 1/2 tsp. turmeric powder

Method:

• In a grinder, grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together
• In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside
• 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 tbsp. 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
• Put the ginger and garlic in a blender. Add the remainder 3 tbsp. water and blend until you have a smooth paste
• Heat the remaining oil in a pan 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
• Add the chicken, and brown lightly
• Now add the vindaloo paste, tomato puree and potatoes to the chicken in the pan. Stir and bring to a slight boil
• Cover the pan, reduce heat to low, and simmer for about an hour, or until chicken and potatoes are tender
• Serve over rice