Ingredients

• 600-750 gm. Chicken, cut into cubes

• 2-4 medium onions (finely sliced)

• 4-6 cloves of garlic (finely chopped)

• 1-2 large, red chillies. I only used one, you might want 2 or more for a hotter curry

• 75 ml. red wine vinegar

• 1 tin of chopped tomatoes

• Spice mix

• 2 tsp. dried chilli flakes

• 2 tsp. fennel seeds (ground)

• 2 tsp. cumin seeds (ground)

• 1 tsp. coriander seeds (ground)

• 1 tsp. sea salt

• 1 tsp. smoked paprika

• 1 tsp. ground ginger powder

• 1 tsp. turmeric powder

• 8 green cardamoms seeds, ground

• 3 cloves, ground

• 1/2 tsp. black peppercorns, ground

• 35 ml. olive oil for frying

• A handful of fresh coriander leaves, chopped.

Instructions

1. In a large pan, brown the chicken. Make sure the oil is hot before adding and don't stir for a good minute or so, otherwise it sticks and pulls bits of meat off.

2. Then add onions and cook until there is plenty of colour.

3. Add the garlic and chillies and stir in.

4. Add the spice mix and cook for a minute or two mixing in well.

5. Add the red wine vinegar. Try to scrap the bottom, to get any bits of meat stuck to the bottom of the pan.

6. Add the tomatoes, stir and leave on a low simmer for a good couple of hours. Add a cup of hot water if its drying up during the cooking.

7. The oil floats to the top as it cooks, just keep stirring it in occasionally and adding a drop of water if its getting too dry.

8. Garnish with coriander leaves. I didn’t have any today. that is why you don’t see any in the pictureS.

9. Serve with naan bread and or rice.

Notes

• All the spice mix was put in my mini grinder/blender and made into a fine powder.

• I used powdered ginger as I didn't have fresh, but you could use fresh at the same time as the garlic and chilli going in (use about a thumb size piece finely chopped)

• I used about 2 tsp. of chilli flakes and 1 large red chilli that was hot enough to know you had heat but not so you were sweating and crying.