Spicy Vindaloo

Easy Vindaloo

500 grams chicken, lamb or pork
1 onion
2 teaspoons fresh ginger, grated (or crushed)
6 garlic cloves, crushed
1 teaspoon crushed chilli
1 1/2 tablespoons curry powder (I used madras)
2 teaspoons paprika
1/2 teaspoon black pepper
4 tablespoons red wine vinegar
1 tablespoon olive oil
2 tablespoons tomato paste
1 cup stock (preferable the same as whatever meat you have used)
Fresh coriander/cilantro to garnish

First, mix together the ginger, garlic, chilli, curry powder, paprika, pepper and vinegar in a small bowl. Dice the meat, place it in another small bowl and coat it in half of the spice mixture.

Cut the onion in half and slice it thinly. Heat the oil in a large frying pan and cook the onion until it is soft. Add the remaining half of the spice mixture and cook, stirring, until the onion is well coated and the mixture fragrant. Then add the chicken, tomato paste, stock and water to the mix and stir it until it is well combined.

Keep the heat high until everything is boiling, then turn it down until it is just simmering. Cover your pan with a lid if it has one, or some aluminium foil if it doesn't, and simmer for about 20 minutes. During which time you can prepare rice and vegetables. When you remove the cover in 20 minutes time you should find that the sauce has thickened and the meat is tender.