Chicken Vindaloo - cooking recipe

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

Preparation

Marinade:.
In a large bowl, combine all ingredients and stir to combine. Add the chicken and toss to coat. Refrigerate 30 minutes.
Curry:.
In a wok or skillet, heat the oil over medium heat and fry onion and curry leaves until onion is soft (about 5 minutes).
Reduce the heat and add the chicken and marinade and fry for 2 minutes.
Add the potato, cover and simmer until potato and chicken are tender (about 15 minutes).
remove from the heat and stir through the chilies. Serve over rice or with naan.