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VINDALOO PASTE INGREDIENTS
20 Red Dried Kashmiri Chilies, stems and seeds removed ( purchase at local Indian Grocery or online )
1 inch stick of Cinnamon
6 Cloves
1 tsp cumin seeds
1/4 tsp brown mustard seeds
10 black peppercorns
1/2 tsp turmeric powder
6 cloves garlic
1 pc of fresh ginger ( about 1 tbsp )
1/4 cup Goan Vinegar ( sub Red Wine Vinegar or Malt Vinegar )

Other Ingredients
Approx 1 kg (2.2 pounds) chicken boneless/skinless
1 cup red onion, thinly sliced or minced
1 cup tomato puree ( any brand works )
Salt as required

METHOD
Remove seeds and stems from the dry chilies to make the paste a deep red color and not bitter. Place in a bowl and cover with boiling water, allow to soak in water for two hours to soften and then drain, reserve a 1/4 cup water as some may be needed later.

Roast all the dry ingredients except the turmeric powder in a dry pan on medium heat for a few minutes stirring often, add the roasted spices to a food processor and grind to a fine powder, now add the turmeric, ginger, garlic, softened chili and vinegar… blend to form a rough paste, add some chili soaking water, just a little at a time, and blend each time until a smooth paste forms.

Cut chicken into large bite-size pieces, add salt to season and mix well. Add the vindaloo paste and mix with hands gently pushing paste into the chicken flesh … allow to marinate for two to eight hours.