Chicken Vindaloo

Ingredients
500 grams chicken,
1 big onion,
1 green chilly,
½ tablespoon tamarind paste,
1 teaspoon vinegar,
1 teaspoon sugar,
1 teaspoon ginger garlic paste,
¼ inch cinnamon,
2 cloves,
¼ teaspoon mustard seeds,
¼ teaspoon black pepper,
¼ teaspoon turmeric,
½ teaspoon coriander seeds,
½ teaspoon cumin seeds,
1 big red chilly,
2 cardamoms,
1 bay leaf,
1 tablespoon oil,
salt to taste.

Preparation time
40 minutes

Serves
2

HOW TO PREPARE
Cut the chicken into medium size pieces and set it aside. Slit the green chillies and set it aside. Finely slice the onions and put it aside too. Take a small frying pan and add the mustard seeds, black pepper, coriander seeds, cumin seeds, red chilly, cloves and cinnamon. Roast till an aroma begins to rise. Let it cool and then grind it to a nice powdery state. Then slit the pieces on all sides and put it in a big bowl. Put the ginger garlic paste, turmeric and the powder we just made. Mix it up well and let it marinate for four hours. Now take a frying pan and pour the oil and bring to heat. When the oil is hot add the bay leaf and cardamom and sauté briefly. Add the sliced onions and fry till they are golden brown. Then add the chicken with all the masala it’s been marinated in and fry for five minutes or til the chicken becomes a light brown all over. Add the green chillies, 1 cup water and salt to taste. Then cover it, simmer and cook till the chicken is tender or about 25 minutes. Then add the tamarind paste and cook for another five minutes. Pour in the vinegar and add the sugar according to your desired sweet and sour taste. Serve hot.