Chicken Vindaloo
  
 
 Step 5:

Now chop you tomatoes and finely chop the coriander (if you are using it). Don't be shy of the coriander stalks. This dish will cook for a while longer, and the coriander will break down somewhat to add a nice flavor to the sauce.

So fry this for another 5 minutes until the tomatoes are breaking down a bit.
 

 Step 6:

Add the chicken to the dish and saute the mixture for another 5 minutes or so. Then add 1/4 pint of water and bring to the boil.

Now season the dish with a little salt and add about 3 teaspoons of jaggery (sugar). Stir this in and leave simmering on the hob for as long as you like. Just make sure the chicken is done.
I find that 30 mins-45 mins gives the best flavour for me.

Taste the sauce after about 20 minutes and adjust for salt, jaggery and maybe a wee bit more cider vinegar if you like your vindaloo a bit more piquant.
 

 Step 7:

Finish the cooking cycle and serve with boiled rice and as much soured cream (or yogurt) as you need to quench the fires.

As ever, you must drink copious amounts of wine with this dish (or beer if you made it really hot). I recommend an un-oaked Chardonnay.

The combination of oil and vinegar in this dish makes it a good one for making a lot of and keeping in the fridge for a few days (if your body can stand the repeated harsh treatment). That is to say that oil and vinegar act as a preservative. The flavors will really pierce the meat after being left overnight in the fridge, and it does actually taste even better the next day. Just don't go to work after having it for breakfast!

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