This is nothing like the vindaloo you might expect from an Indian Restaurant in England. For one the heat is turned down to a fairly hot, but the advantage of this is the flavours really come out.

3 chicken breast fillets or pork,lamb,beef if prefered, cubed
2 large spanish onions, chopped
1 red onion, chopped
4 birds eye chilis,deseeded for a reasonably hot curry (more if you wish)
6 cloves of garlic
1 tsp minced ginger
1 tsp tumeric
4 tbsp of red wine vinegar
2 heaped tsp of coriander seeds
1 tsp garam masala
1 tsp paprika
1 tsp ground cinamom
1.5 tsp of black peppercorns
1 heaped tsp black mustard seeds
1 tsp sea salt
5 green cardamom pods split
1 heaped tsp of ground cumin
2 tbsp tamarind sauce
10 fresh curry leaves
1 bay leaf
oil as needed to fry onions and ingredients,ghee can be used,nut oil,olive oil,sunflower oil
1 tbsp of mango chutney
1 tbsp tomato puree
2 handfuls of fresh coriander, chopped
a cup of water

3 chicken breast fillets or pork,lamb,beef if prefered, cubed 2 large spanish onions, chopped 1 red onion, chopped 4 birds eye chilis,deseeded for a reasonably hot curry (more if you wish) 6 cloves of garlic 1 tsp minced ginger 1 tsp tumeric 4 tbsp of red wine vinegar 2 heaped tsp of coriander seeds 1 tsp garam masala 1 tsp paprika 1 tsp ground cinamom 1 5 tsp of black peppercorns 1 heaped tsp black mustard seeds 1 tsp sea salt 5 green cardamom pods split 1 heaped tsp of ground cumin 2 tbsp tamarind sauce 10 fresh curry leaves 1 bay leaf 1 tbsp of mango chutney 1 tbsp tomato puree 2 handfuls of fresh coriander, chopped

1: Make the onion sauce

Take a thick-based pan and pour into it enough oil of choice to cover the base, with a little excess. Heat on a stovetop.
Slice the onions into fairly thin slivers. When the oil is very hot, add the onions.

Turn the stove down to a low heat, so the onions just gently saute. After around 3 minutes they should be starting to caramelize.
Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning.

Add the red wine vinegar (4 tbsp), it will sizzle, and after a while will evaporate. Keep stirring. Fry for several more minutes, until they are very brown, but not burnt.

Remove the onions from the pan into a bowl, taking care to let as much oil as possible drip back into the pan. You should now have a bowl of nicely crisped fried onions.

Add the onions to a blender or mixer. Add around 1 tablespoon of oil, and process for around a minute until you have a fairly thick, dark brown sauce. Remove sauce from blender and set aside.


2: Make the garlic/chili paste

Coarsely chop the garlic cloves (4), add the ginger (1 tsp) and chillies (4).

Add the chopped garlic and chillies to the food processor and blend until you have a fairly grainy (but liquid) paste.

In a pan heat the:
cumin (1tsp),
peppercorns (1.5tsp) ,
mustard seeds (1tsp),
coriander seeds (1tsp),

When smoking put aside to cool then grind to a powder in a pestle and mortar.

Add the ground powder to the paste followed by the:
turmeric (1tsp),
garam masala (1tsp) and
paprika (1tsp),
cinnamon (1tsp),
tomato puree (1tbsp).

Now stir it until it's well mixed, and set aside.


3: Cook the paste and meat

Pour a little oil into a saucepan. Add the spiced paste and curry (10) and bay (1) leaves to the pan.

When the sauce is quite hot and bubbling, add the chopped meat. Keep stirring so the meat absorbs the spice mix, until it is browned and mostly cooked.

Add onion sauce and simmer the add the mango chutney (1tbsp), salt (1tsp) and tamarind sauce (2tbsp).

After stirring for 1 minute, add the little water and stir for another 2 minutes, then turn the heat to quite low. The sauce at this stage should be quite runny, and orange/tan in color. Remember a lot is going to evaporate off as it cooks.

At this stage you can add some vegetables. Potato and cauliflower, but check occasionally and when cooked remove from sauce and set aside to return to curry at end of cooking.

Place a lid over the pan, and cook for around 30-40 minutes. Keep checking and stirring the pan every 5 or 10 minutes to make sure it doesn't stick or burn.The sauce will darken in color as it cooks.

Towards the last 15 minutes of cooking time, add a handful of chopped coriander

To serve- spoon onto plate with rice and nan bread,or chappati, potato and cauliflower. Sprinkle chopped coriander leaves over the curry, and serve immediately.