6 Chicken breasts (cut bite-size)
3 Yellow Onions
2 cans diced Tomatoes
3 teaspoons Black Mustard Seeds
1 ½ teaspoons Fenugreek Seeds
1 ½ teaspoons Black Peppercorns
1 ½ teaspoons Green Cardamom Seeds
6 Bay Leaves
8 cloves Garlic, crushed
6 Serrano Peppers, crushed
1 medium piece Ginger Root, crushed
3 teaspoons Coriander
1 ½ teaspoons Cumin
1 ½ teaspoons Red Chili Powder
¾ teaspoons Cinnamon Powder
¾ teaspoons Clove Powder
¾ teaspoons Turmeric
Grind the mustard seeds, fenugreek seeds, peppercorns, green cardamom seeds, and bay leaves.
Crush garlic, ginger root and Serrano peppers.
Combine above with spices and add enough white vinegar to make a thick paste.
Mix the Vindaloo paste with chicken pieces and marinate overnight.
Spread out chicken pieces in a baking lengthy dish and bake at 450 F for 15 minutes. Remove.
Heat vegetable oil over medium heat. Add onions and cook for 15 minutes. Add tomatoes. Mix well and let simmer on low heat for 5 minutes. Add chicken, cover and simmer for 20 minutes. Remove lid mix carefully and cook uncovered for 5 minutes. Turn off heat and let stand for 5 minutes. Serve over a thin layer of Indian Rice with Curried Chickpeas and Okra and Tomatoes.