category: [indian]
- Grind cumin seeds, red chiles, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in coffee-grinder or other spice grinder. (NOTE: You can probably find some of these spices already ground, especially cumin, cinnamon, peppercorns=ground black pepper, red chiles=cayenne pepper, and save yourself some time.) Put in bowl and add vinegar, salt, sugar. Set aside.
- Heat oil in wide, heavy pot over medium heat. Add onions and fry until brown and crisp. Drain and put them in blender with 2-3 Tbsp of water. Puree to a paste. Mix with spice-vinegar mixture. This is the vindaloo paste.
- Put ginger and garlic in blender with 2-3 Tbsp of water and blend into a paste.
- Heat the oil remaining in the pot. Add chicken and brown lightly on all sides. Remove chicken to a bowl.
- Put ginger-garlic paste in same pot over medium heat. Cook for a few seconds, then add coriander and turmeric. Stir for another few seconds.
- Add chicken and its juices, vindaloo paste, and 1 c water. Bring to boil. Turn down heat, cover and simmer for an hour, stirring occasionally.