Chicken vindaloo

Instructions

1. Step 1

   Heat a frying pan on medium heat. Once hot, add the spice blend spices to the pan. Toast on a medium heat for 60-90 seconds or until fragrant. To prevent spices from burning, as soon as you see the cumin and coriander seeds turn a shade darker in colour, turn the heat off and transfer the spices to a plate to cool.

2. Step 2

   Once cool, transfer to a spice (or coffee bean) grinder and grind into a fine powder.

3. Step 3

   Now put the spice paste ingredients in a mini food processor/chopper along with the ground spice blend and 3-4 tbsp water, and grind into a paste. You may need to tweak the amount of water you add to create a thick, smooth paste, so add a little at a time. Add the spice paste to the chicken and mix well.

4. Step 4

   Heat the oil in a pan. Once hot, add the mustard seeds. As soon as they begin to crackle and pop, add the onions. Fry for 4-5 mins on a medium heat until light golden in colour.

5. Step 5

   Once golden, add the marinated chicken and seal for 2 mins on a high heat. Add 150ml of water to the pan and bring to a boil. Put a lid on the pan, reduce heat slightly and simmer for 10 mins until you have a saucy consistency. Finish with ghee and coriander sprinkled over.