Ingredients
450g
(1lb) Onions
25g (1oz) root ginger
25g (1oz) garlic
½ litre (17fl oz) water
400g (14oz) tin tomatoes
300ml (½ pint) vegetable oil
1tsp tomato puree
1½ tsp turmeric
½ tsp paprika
4 chicken breasts (skinned and boned)
1 tsp salt
2-3tsp chilli powder (extra strong if you like Vindaloo very
hot)
1tsp garam masala
½ tsp ground cumin
pinch ground fenugreek
1 fresh tomato, sliced
fresh coriander, chopped |
The
onions, ginger and garlic should be chopped as finely as possible
or blended in the food processor with half the water. Add the
rest of the water, place in a saucepan with a pinch of salt,
bring to the boil and simmer for 40 minutes. Mix in the tinned
tomatoes (using the blender again).
In
a frying pan, heat 4tbs oil and fry ½ tsp tomato puree,
½ tsp turmeric and ½ tsp paprika. Then add the
onion and tomato mixture, bring to the boil and simmer for
20 minutes, stirring often. Allow to cool. In a separate pan
fry 1 tsp of turmeric in 6 tbs oil. Add the chicken breasts
cut into pieces and cook for a few minutes turning regularly.
Remove from the heat.
Heat
5 tbs oil in the frying pan and add the spicy onion and tomato
sauce. When boiling at 1 tsp salt, 2-3 tsp chilli powder and
the chicken. Cook for 5 mins then lower heat. Stir in 1 tsp
garam masala, ½ tsp cumin and a little fenugreek, simmer
for 2 minutes. Add the sliced tomato and some chopped coriander,
cook for another minute. Sprinkle with more fresh coriander,
serve with rice.
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