This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal. 164
mustard seeds, black
white wine vinegar
brown sugar, light
peeled and cut into halfrings
cube, peeled, coarsely chopped
peeled, coarsely chopped
boneless, cut into bite size pieces
peeled and quartered
Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder.
In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar.
Heat oil in large saucepan over medium heat.
Fry onions, stirring frequently, until they are a rich, dark brown.
Remove onions with a slotted spoon and put them in a blender.
Turn off the heat, but do not discard the oil.
Add about 3 tablespoon water (or more if necessary) to the onions and blend until you have a smooth paste.
Add this onion paste to the spices in the bowl.
This mixture is the vindaloo paste.
Put the ginger and garlic in a blender.
Add about 3 tablespoon water and blend until you have a smooth paste.
Heat the remaining oil in the saucepan over medium heat.
When hot, add the ginger, garlic paste.
Stir until the paste browns slightly.
Add the coriander and turmeric. Stir a few seconds.
Add the chicken, a little at a time, and brown lightly.
Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan.
Stir and bring to a slight boil.
Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender.
Serve over rice.