Chicken Vindaloo (Spicy Goan Curry)

• 800g chicken thighs, cut into chunks
• 4 tbsp malt or white vinegar
• 6-8 dry Kashmiri red chilies (soaked)
• 6 cloves garlic
• 1 inch ginger
• 2 large onions, chopped
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• salt to taste
• 1 tsp sugar (to balance)

Instructions

1. 1

   Grind soaked red chilies, garlic, ginger, cumin, mustard seeds, and vinegar into a smooth, fiery paste.

2. 2

   Marinate the chicken pieces in this paste for at least 30 minutes, or longer for more flavor.

3. 3

   Heat oil in a pan. Sauté the chopped onions until golden brown.

4. 4

   Add the marinated chicken and fry on high heat for 5 minutes.

5. 5

   Add a splash of water, sugar, and salt. Cover and simmer for 30-40 minutes until chicken is cooked through.

6. 6

   Serve hot with rice or bread to soak up the spicy gravy.