Chicken Vindaloo

Recipe by Kim Breen

Ingredients:
1 kg chicken pieces ( Sml to medium size)
2 medium onions ( rough purée)
2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp Kashmir Chilli powder
1 tbsp crushed mustard powder
1 tbsp fenugreek powder
1/4 cup brown malt vinegar
4 -5 whole dried chillies.
6 tbsp tomato ketchup
Oil for cooking

Method :
-Combine all the ingredients ( except onion purée , whole chillies and oil) in a suitable bowl ..marinate in refrigerator for 2 - 4 hours.
- Heat half a cup veg oil in a heavy cooking pot ... Fry onion purée until a golden colour ... add chicken and fry well for 4 minutes ... then add 2 cups of water.
- When bubbling ...Lower the flame to medium heat ... And braise chicken until tender.
- Add another cup of water when the first lot almost dries out.... Bring up to a simmer .. adjust salt .... When the gravy is thick and oil separates .. add the tomato ketchup ..combine gently and it's done ...
Fry whole chillies separately and throw in for a firery hot vindaloo !
- Serve with hot parathas or plain rice and daal !