Give a go to this classic original recipe for chicken vindaloo curry and enjoy!

Vindaloo curry powder:
Preheat toasting pan over med-high heat; add all spices except for the turmeric, and toss for 1-1 1/2 min or until toasted, with a wisp of smoke starting to show in the pan. Pour into a broad bowl to cool. Grind to a fine powder, in several batches, if necessary, then mix in the turmeric.

Vindaloo chicken:
1. Heat oil in a 12 inch skillet over med-high heat. Add onions and cook, stirring occasionally, for 5 or 6 min. or until beginning to brown. Add the chicken, getting the onion away when putting the pieces in, and cook 4-5 min./side, until lightly browned. Remove to a plate, with the onions, leaving as much oil in as possible.

2. Return pan to med-low heat and add garlic; cook 1 min., stirring, then add the vinegar, spices, and salt, stirring to mix, then cook 2-3 min. longer, stirring the paste around, and pressing it against the bottom, to release the flavours. Add the coconut milk, then stir to mix the paste into the milk. place the chicken and onions back into the pan, turning to coat the chicken with the sauce. Bring to a gentle simmer, cover, and cook 18 min, turning the chicken halfway through.

3. Turn the heat up to medium, and boil off some of the sauce, turning the chicken a few times while doing this, After about 5 min the sauce should be thick enough - look for the spatula to leave a trail when pulled across the pan bottom.

4. Serve with some rice or roti, and maybe some chutney, to go with it.

Enjoy!