• Tamarind - If you are using fresh tamarind soak it in a bowl with 1/4 cup of water and let sit for 10 minutes. Then squeeze as much of the pulp with your hands and set it aside.
  2 inch Fresh tamarind soaked in 1/4 cup of water
• Chicken - clean and trim excess fat from the chicken. Cut the boneless chicken into 2-or 3-inch pieces. If using a whole chicken cut it into about 10 to 14 pieces.

  Pro tip - make the chicken pieces of equal size so they cook evenly.

Vindaloo paste

• Roast - In a frying pan over medium-low heat, dry roast the red chilies, coriander, cumin seeds, cloves, cardamoms, black peppercorns ad mustard seed for about a minute or two until fragrant.

  Pro tip - keep the heat to low or medium making sure to shake the pan so they do not burn.
  10 large Dry Kashmiri chilies soaked in water for 10 mins, 2 tbsp Whole coriander seeds, 1 tsp Cumin seeds, 1 tsp Mustard seeds, 4 Cloves, 1 inch Cinnamon stick, 3 Green cardamoms, 10 Black peppercorns, 10 large Garlic cloves, 2 inch Fresh ginger, 2 tbsp Apple cider vinegar
• Blend - Then add them all to a blender or food processor and blend using only as much liquid as necessary.

  Pro tip - adding too much water will give a very coarse paste so use less water and let it blend smooth.

Vindaloo curry

• Saute - In a large pan over medium heat add the oil and saute the onions until golden brown. About 10 to 15 minutes.

  pro tip - cook on medium to low and stir often. You want to caramelize which makes the onions sweeter not burn which makes the onions bitter.
  2 tbsp Vegetable oil, 1 large Onion
• Chicken - add the chicken pieces and saute on medium-high heat until no longer pink about 3 to 4 minutes.
  2 lbs Chicken
• Paste - Next, add the vindaloo paste and saute well. Cook for 3 to 4 minutes until fragrant. Then add the tomato puree/paste, turmeric powder, and sugar. Season with salt. Combine well.
  ½ cup Tomato paste, ½ tsp Turmeric powder, 1 tsp Sugar
• Simmer - Add 1 cup of water and bring to a boil. Then, reduce the heat to a low simmer cover the pan with a lid, and simmer for 20 to 30 minutes or until the chicken is tender.
• Garnish - When done, taste and adjust the consistency and seasoning for salt and vinegar. If serving with rice you may need to add a little water to make gravy/sauce. If serving with chapati or roti keep it a thicker consistency. Garnish with fresh cilantro.
  2 tbsp Cilantro for garnish