Chicken Vindaloo

Directions

1 1/2 tbs of cumin seeds
1 tbs of coriander / cilantro seeds
2 tsp of fenugreek seeds
2 tsp of black mustard seeds
6 green cardamom pods (= 1 tsp ground)
1 cinnamon stick
10 whole cloves
1 tsp of black peppercorns
1 1/2 tsp of turmeric
1 1/2 tbs of red chili powder ( add according to your spice tolerance)
1 cup red wine vinegar
3 medium size red or 2 sweet onions (peeled and cut into half rings)
3 green chilis, chopped ( add according to your spice tolerance)
1 1/2 inch piece of fresh ginger root (peeled and coarsely chopped)
6-8 cloves of garlic (coarsely chopped)
2 bay leaves
1 tsp brown sugar (light preferred - otherwise plain sugar)
8 oz tomato sauce
2 lb chicken cut into small pieces (or use the meat of your choice)
1 cup water
2 1/2 tbs vegetable oil
salt to taste (~ 3 tsp)


Toast the first 8 ingredients over low heat for ~5 minutes or until aromatic.

In a spice grinder or blender, powder this blend.

Combine powdered spice blend, turmeric powder, sugar, salt, chili powder, garlic, ginger and vinegar in a blender and mix into a marinade. (Might also want to take a deep breath BEFORE opening the blender).

Marinate the cubed chicken in a non-metallic bowl for several hours or overnight.

Chop the onions and saute in the oil, with green chilis and bay leaves, until nicely caramelized and dark brown. (Important to not rush this step.)

Transfer the caramelized onions to a blender and add the water to make a puree. Turn off the fire.

In the pan used for frying the onions, there should be some oil left. Turn the flame to medium.

Add the chicken pieces and remaining marinade and stir fry for 3-5 mins to seal the meat.

Add water, cooked onions and tomato sauce.

Cover and let simmer on medium low for about an hour or more (until chicken is tender and curry is thick).

Stir in the chopped cilantro, salt and additional chili to taste.

Serve with hot basmati rice.