Chicken Vindaloo

2 pounds boneless chicken breast, cubed
2 teaspoons cumin seeds
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
1 cinnamon stick
1 teaspoon black mustard seeds
1 teaspoon fenugreek seeds
5 tablespoons white vinegar
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon brown sugar
5 tablespoons vegetable oil
2 large onions, halved and sliced
1 tablespoon ginger puree
10 cloves garlic, crushed
1 tablespoon ground coriander
1 teaspoon turmeric
1 cup crushed tomatoes
water

1. Grind together cumin, pepper, cardamom, cinnamon, mustard and fenugreek in a spice grinder.
2. Combine ground spices with vinegar, salt, cayenne pepper and brown sugar.
3. Meanwhile, heat vegetable oil in a large sauce pan over medium heat and fry onions, stirring frequently, until they are completely brown.
4. Remove onions with a slotted spoon and put in a food processor. Add enough water to form a smooth paste. Combine this with the spice mixture.
5. Combine garlic and ginger to form a paste. Add to remaining hot oil that you cooked the onions in, along with coriander and turmeric.
6. Brown the chicken in the oil, then add the spice paste and tomato sauce.
7. Reduce heat to a simmer, cover and cook until chicken is tender, about an hour.
8. Serve over rice.

Makes 4 servings