Authentic Vindaloo Curry

Ingredients

• Fresh cilantro (1 handful, chopped for garnish)
• Vegetable oil (2 tablespoons)
• Salt (to taste)
• Sugar (1 teaspoon)
• Tomato paste (2 tablespoons)
• White vinegar (2 tablespoons)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (1 teaspoon)
• Ginger (1 inch piece, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, finely chopped)
• Boneless chicken or lamb (500 grams)

Instructions

1. In a large bowl, combine red chili powder, turmeric powder, cumin powder, coriander powder, vinegar, and salt. Add the chicken or lamb to this marinade, ensuring all pieces are well-coated. Let it marinate for at least 30 minutes, or overnight for best results.
2. Heat vegetable oil in a pan over medium heat. Add the finely chopped onion and cook until it turns a golden brown color.
3. Stir in the minced garlic and grated ginger to the pan, and sauté for another 2 minutes until the raw smell disappears.
4. Add the marinated meat to the pan and cook until it is browned on all sides, stirring occasionally to ensure even cooking.
5. Mix in the tomato paste and sugar, and cook for 2 more minutes to allow the flavors to meld together.
6. Pour enough water to just cover the meat, then cover the pan. Simmer for about 30 minutes, or until the meat is tender and the flavors have melded together.
7. Garnish with a handful of fresh, chopped cilantro before serving. Enjoy your Vindaloo curry hot, paired with fluffy steamed rice or warm naan bread.