Chicken Vindaloo

• 1 whole chicken, skinned, washed and cut up
• 2 onions
• 2 tomatoes
• 2 cinnamon sticks (2 inches each)
• 6 cloves
• 4 cardamoms
• 1 teaspoon cayenne pepper (or to taste)
• 1/3 teaspoon turmeric
• 3/4 teaspoon cumin
• 1/2 teaspoon allspice
• 1 1/2 tablespoons ginger-garlic paste (see my recipe for this)
• salt, to taste
• 2 tablespoons chopped green coriander (cilantro)
• 1 tablespoon pataks vindaloo curry paste
• 2 tablespoons oil (for frying)

1. Heat oil.
2. Fry onions, ginger-garlic paste, cloves, cardamom, cinnamon until onions are golden brown on medium heat.
3. In a small bowl, put the cayenne pepper, turmeric, cumin, all spice, and make a watery paste with some water.
4. Add it to the onions.
5. Fry for about 3 minutes.
6. Add tomatoes and when tomatoes, onions and spices make a sauce, add vindaloo paste.
7. Cook for about 2 minutes and add chicken and a cup of water.
8. Cover and cook, stirring occasionally until done.
9. When it's almost done, add green coriander.
10. Cook until done.

chicken, onions, tomatoes, cinnamon, cloves, cardamoms, cayenne pepper, turmeric, cumin, allspice, gingergarlic, salt, green coriander, pataks, oil

Taken from www.food.com/recipe/chicken-vindaloo-39535 (may not work)