A Chicken Vindaloo, doesn't have to always be blow your head off hot, you can control how much heat you like, by the amount of chilli you add.
This recipe is syn free on extra easy.
4 skinless, boneless chicken breasts
2 Onions thinly sliced
6 garlic cloves crushed
1 inch piece of ginger finely chopped
½ pint chicken stock
2 tsp turmeric
2 tomatoes skinned and deseeded
2 tsp cumin seeds
1 tbsp chilli flakes (about madras strength, adjust to taste)
1 tsp black peppercorns
1 tsp cardamom seeds
1 tsp fenugreek seeds
1 tsp black mustard seeds
1 tsp ground cinnamon
1 tbsp white wine vinegar
½ tsp salt
½ tsp sweetener
To make the paste put all the whole and dry spices into a spice grinder and grind to a powder, mix with the rest of the paste ingredients.
Cut the chicken into chunks and rub the paste into it, marinade for at least an hour.
Spray a large pan with frylight and fry the onions till soft and golden, add the garlic and ginger, fry for 2-3 minutes. Add the stock and boil for 10 minutes, stir in the turmeric and cook for 2 minutes.
Add the chicken, tomatoes and ¼ pint water, bring to a boil then simmer for 45 minutes, until the chicken is cooked and the sauce has thickened.
Serve with boiled rice or on a baked potato, with a lovely bowl of salad.