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Chicken Vindaloo:

Ingredients:

For the Marinade:• 1 lb (450g) chicken, cut into pieces • 1 tablespoon ginger paste • 1 tablespoon garlic paste • 1 teaspoon turmeric powder • 1 teaspoon red chili powder • Salt to taste

For the Vindaloo Paste:• 6-8 dried red chilies (adjust based on spice preference) • 1 teaspoon cumin seeds • 1 teaspoon mustard seeds • 8-10 black peppercorns • 6-8 cloves • 1-inch cinnamon stick • 1/2 teaspoon fenugreek seeds • 1/2 teaspoon turmeric powder • 1/2 cup white vinegar

For the Curry:• 2 tablespoons oil • 1 large onion, finely chopped • 1 teaspoon ginger paste • 1 teaspoon garlic paste • 2 medium tomatoes, chopped • Salt to taste • 1 tablespoon sugar (optional, to balance flavors) • Chopped cilantro for garnishing

Instructions:1. In a bowl, combine the chicken with ginger paste, garlic paste, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes. 2. In a separate bowl, soak the dried red chilies in warm water for about 15-20 minutes. Then, drain the water and grind the chilies along with cumin seeds, mustard seeds, black peppercorns, cloves, cinnamon stick, fenugreek seeds, turmeric powder, and white vinegar to make a smooth paste. This is your vindaloo paste. 3. Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown. 4. Add ginger paste and garlic paste to the pan. Sauté for a couple of minutes until the raw smell disappears. 5. Add the vindaloo paste to the pan and cook for about 5-7 minutes, stirring occasionally. 6. Add chopped tomatoes, salt, and sugar (if using) to the pan. Cook until the tomatoes soften and the oil starts to separate from the masala. 7. Add the marinated chicken pieces to the pan and mix well with the masala. Cook for a few minutes until the chicken is sealed and slightly browned. 8. Add water as needed to achieve the desired consistency of the curry. Cover and simmer until the chicken is cooked through and tender, stirring occasionally. 9. Taste and adjust the seasoning if necessary. If the curry is too spicy, you can add a bit more sugar or cream to balance the flavors. 10. Garnish with chopped cilantro before serving.

Serve the Chicken Vindaloo with steamed rice, naan, or bread of your choice. Enjoy your delicious homemade vindaloo!