Methods

1. Remove the small black seeds from the cardamom pod and discard the tough light coloured “shell”. Place cardamom seeds, cumin, peppercorns, black mustard and fenugreek in a small pan and toast over low heat until fragrant and crisp – about 3 minutes. Cool slightly and grind to a fine powder in an electric spice grinder. Transfer to a small bowl and combine with vinegar, salt, chili powder, ground cinnamon and brown sugar.
2. Heat oil in wok over medium heat. Fry onions until dark brown. Drain fried onions on kitchen paper. Cool slightly, place into electric blender with 3 - 4 tablespoons water and whiz to a smooth paste. Stir this into the spice/vinegar mixture. This is the vindaloo paste.
3. Place ginger, garlic and 3 tablespoons of water in an electric blender and whiz finely. Heat 4 tablespoons of the oil that was used to fry the onion and cook ginger/garlic mixture until it begins to turn brown. Stir in the ground coriander and turmeric. After a few seconds, add chicken and potatoes. Cook 10 minutes, stir mixture frequently to prevent burning.
4. Add prepared vindaloo paste, tomato ketchup and F&N Evaporated Milk.
5. Cover saucepan, reduce heat to low and simmer 20 – 30 minutes or until potatoes are tender and sauce is thick.