Yup’s Chicken (or Lamb) Vindaloo (tape 32)

Serves 4

Ingredients	Procedure
2” chopped ginger 3 cloves garlic chopped	In advance make a garlic and ginger paste by liquidising in ½ a cup of water and set to one side
4 red chillies	Boil in hot water till soft, drain water then blend to make a paste with a spot of oil and set to one side.

3 tbsp vegetable oil 3-4 bay leaves 1 cinnamon stick 6 cloves 3-4 black cardamoms	Heat oil till hot and add ingredients
3 onions	Chop onions and add to above. Stir-fry for around 10 minutes or so until browned
800g (1lb 12oz) fresh Chicken breasts (or lamb)	Cut into 1” cubes and add to above
	Add garlic and ginger paste. Stir and cook for a few minutes
6 tomatoes (or a tin)	Stir in chopped tomatoes
1 tsp salt 1 tsp cumin powder 1 tsp red chilli powder 1 tsp coriander powder 1 tsp garam masalla	Add to above and stir well for a few minutes
1 cup of water	Add to above
	Add chilli paste and cook slowly (30minutes or so) until meat is tender

Optional extras that could be added a couple of minutes before serving:

A handful of freshly chopped coriander

A handful of baby spinach

A handful of roasted cashew nuts or sliced almonds

Serve with a garnish of coriander

NOTES

• If you increase the amount of meat, remember also to pro-rata all other ingredients
• Did you know chillies are rich in vitamin c? They can also burn your skin; make sure you wash your hands after handling before you touch your face.
• A vindaloo in this country is very hot, somewhere in-between a madras and a phall. If your vindaloo is too hot for you after tasting, stir in plain yoghurt or condensed milk.