Chicken Vindaloo (Goanese)

Serves 5-6
9” chicken (700-800 gms)- cut into pieces of your choice
2 medium onions
2 medium tomatoes
4-5 flakes of garlic
1” piece ginger
6-7 dried, red chillies
3 tbsp oil
1 tsp jeera (cumin) powder
½ tsp haldi powder
2” stick dalchini (cinnamon)
1 ½ tsp salt
3 tbsp vinegar
3 tbsp oil

1.Soak red chillies in vinegar. Add 2-3 tbsp water so that chillies are fully soaked for 1 hour.
2.Grind together onion, garlic, ginger and the soaked red chillies. Use vinegar water if needed.
3.Chop tomatoes and churn well in the mixer to obtain a puree.
4.In the dish, add oil, ground paste and dalchini. Mix well.
5.Micro high uncovered 4 minutes.
6.Add tomato puree, chicken and all other ingredients except salt.
7.Micro high covered 4 minutes.
8.Add salt and any left over vinegar water. Add ½ cup water. Mix well.
9.Micro high covered 4 minutes.
10.Let stand 1-2 minutes.
11.Serve hot garnished with chopped coriander leaves.

Note :    If more gravy is desired, increase water to 1 cup and for a drier dish, reduce water to ¼ cup.