Chicken Vindaloo

Ingredients

Marinade

• 2/3 cup malt vinegar
• 1 1/2 teaspoons coriander seeds, crushed
• 1 teaspoon cumin seed, crushed
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric
• 3 garlic cloves, finely chopped
• 1 teaspoon grated fresh ginger
• 1 teaspoon salt
• 1 1/2 teaspoons paprika
• 1 tablespoon tomato paste
• 1 pinch ground fenugreek
• 1 1/4 cups water

Curry

• 500 g boneless skinless chicken breasts, cut into 2 . 5cm dice
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 6 curry leaves
• 1 large potato, peeled and cut into 2 . 5cm dice
• 2 hot green chili peppers, seeded and finely chopped

Directions

1. 1

   Marinade:.

2. 2

   In a large bowl, combine all ingredients and stir to combine. Add the chicken and toss to coat. Refrigerate 30 minutes.

3. 3

   Curry:.

4. 4

   In a wok or skillet, heat the oil over medium heat and fry onion and curry leaves until onion is soft (about 5 minutes).

5. 5

   Reduce the heat and add the chicken and marinade and fry for 2 minutes.

6. 6

   Add the potato, cover and simmer until potato and chicken are tender (about 15 minutes).

7. 7

   remove from the heat and stir through the chilies. Serve over rice or with naan.