A flavorful chicken vindaloo inspired by Latif's Indian restaurant, featuring tender chicken marinated with aromatic spices and slow-cooked in a tangy, spicy sauce.
Cut approximately 600 grams of chicken into small pieces and place them in a bowl wearing gloves.
Add 1 teaspoon garlic-ginger paste, half a teaspoon fennel seeds, about 1 teaspoon chili powder, and let the chicken marinate for about 20 minutes.
Dust the chicken lightly with flour to prevent sticking, then fry in a hot pan with 3 tablespoons vegetable oil until lightly browned, about 2 minutes on each side.
Add cinnamon, black pepper, fennel seeds, and optionally cloves to the pan, and sauté for about 1 minute until fragrant.
In the same pan, sauté grated onion until golden, then add 1 teaspoon grated garlic and 1 teaspoon grated ginger. Cook gently for about 3 minutes to remove rawness.
Stir in 1 teaspoon turmeric, 1 teaspoon coriander, half a teaspoon cumin, and 3 teaspoons vindaloo spice mix (adjust amount based on desired heat level).
Add 1 tablespoon tomato paste to the sauce and stir well, cooking the spices for a few minutes.
Pour in about 250 ml water and let the sauce simmer gently.
Add the browned chicken pieces into the sauce, mix well, and simmer on low heat for about 5 minutes to meld flavors and cook the chicken through.
Season with salt to taste and add a splash of vinegar to enhance the tang and depth of the sauce.