Madhur Jaffrey's Vindaloo
½ tsp ground turmeric
2 tsp ground cumin
2 tsp bright red paprika
2 tsp ground coriander
1 tsp chillie powder
1½ tsp garam masala
1 kg chicken
½ tsp whole brown mustard seeds
¼ tsp whole fenugreek seeds
Fresh curry leaves, if available
2 medium onions, chopped
1 knob of fresh ginger, peeled and finely grated
10 medium garlic cloves, peeled and crushed to a pulp
4 medium tomatoes, peeled and chopped
Mix together the turmeric, cumin, paprika, coriander, cayenne pepper and garam masala in a small bowl and set aside.
Add the mustard and fenugreek seeds to the oil and, as soon as the mustard seeds start to pop, put in the curry leaves and onions. Stir and fry them until the onions begin to turn brown at the edges.
Now put in the ginger and garlic. Stir and fry for a minute.
Add the mixed spices from the small bowl and stir for 30 seconds.
Add the tomatoes and cook, stirring, until they have softened, about 2-3 minutes.
Now add the chicken pieces, vinegar, salt, sugar, and water. Stir and bring to the boil. Cover, reduce the heat to low, and cook gently for 45 minutes, lifting the lid occasionally to stir.
Increase the heat to medium-low and simmer, partially covered, a bit more vigorously, stirring more frequently, for a further 30 minutes or until the chicken is tender and the sauce has thickened slightly.