Chicken Vindaloo Balti Style - cooking recipe

Ingredients

8 ounces skinless chicken, and cubed
1 large potato, peeled and cubed
1 teaspoon coriander seed, crushed (not ground)
1 teaspoon cumin seed, crushed
1 teaspoon hot chili powder
1/2 teaspoon turmeric
3 garlic cloves, crushed to a pulp
1 teaspoon ginger, pulp
1 teaspoon salt
2 teaspoons paprika
1/4 teaspoon ground fenugreek
1 1/2 teaspoons tomato puree
1/2 pint warm water
1/4 pint malt vinegar
1 tablespoon oil
1 large onion, sliced
6 curry leaves
2 fresh green chilies, chopped

Preparation

In a bowl mix together the coriander seeds, cumin seeds, chilli power, turmeric, garlic pulp, ginger pulp, salt, paprika, tomato puree, fenugreek with the water and vinegar.
Add the chicken and allow to stand till needed.
In a wok heat the oil and fry the onion and curry leaves till golden.
Reduce the heat and add the chicken with the spice mix and stir fry for 3 minutes.
Add the potato, cover the wok with a lid and cook over low heat till the potato is cooked.
Garnish with green chillies.