Title: Chicken Vindaloo

Yield: 4 servings

Cooking time: 1 hour

Original Page from www.grouprecipes.com



* This dish is supposed to be spicy ! not for the faint hearted !
In a spice grinder or blender, powder ingredients 1-7 and set in a bowl
To this add your tumeric powder, sugar, salt, chilli powder and vinegar
Chop your onions and in the oil fry them until nicely dark brown (Important)
Using a spoon transfer the onions to a blender and add 4 tbs of water and make a nice paste. Turn off the fire.
Add this to your spice mix, stir well and set aside. ( vindaloo paste)
In the same pan that you fried your onions, there should be some oil left. Turn the flame to medium.
Puree your ginger and garlic with a couple of tbs of water and add to your hot oil with the bay leaf.
Stir for 2 mins
Add your chicken pieces and fry for 3-4 mins
Use the water to get the garlic ginger paste out of the blender and add to your pot
Add your vindaloo paste, potatoes and chopped tomatoes
Cover and let cook on medium low for about an hour or until your potatoes are cooked.
Stir in the chopped cilantro
Serve with hot basmati rice.