Chicken Vindaloo

Instructions

Pour enough vegetable oil into a thick-based frying pan to cover the base with a little extra, and heat it. Slice the onions into thin slivers and add them once the oil is very hot, then lower the heat so they sauté gently. After about 3 minutes they should begin to caramelize.

Raise the heat gradually, stirring constantly, until the onions are deeply browned but not burnt. Add the white wine vinegar, which will sizzle and then evaporate, and fry a few more minutes until the onions are very brown. Lift them out into a bowl, letting the oil drain back into the pan.

Blend the onions with about 1 tablespoon of oil for a minute, until you have a thick, dark brown sauce. Set it aside. This onion base gives the dish most of its heat, which builds as you eat.

Chop the garlic, the ginger and the de-seeded chiles coarsely, then blend them to a grainy but liquid paste. Stir in the turmeric, coriander powder, garam masala and cinnamon until evenly mixed.

Crush the peppercorns coarsely in a mortar and pestle, add the mustard seeds and rock salt, and keep grinding until you have a coarse powder.

Heat a little oil in a saucepan and add the spiced paste, so it floats slightly on the oil instead of touching the pan. When it is hot and bubbling, add the chopped chicken and stir until it has taken up the spices and is browned and mostly cooked.

Stir in the onion sauce for 1 minute, add a little water, and stir for 2 more minutes. Turn the heat to quite low. The sauce should look runny and orange-tan at this point, since a lot will cook off.

Cover the pan and cook for 30 to 40 minutes, stirring every 5 to 10 minutes so nothing sticks or burns. The sauce will darken as it cooks. Boil rice in a separate pan during the last 15 minutes.

Spoon the curry over the rice, scatter the chopped coriander leaves on top, and serve right away.