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Chicken vindaloo

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2 large onions
6 cloves garlic
1 teaspoon ground mustard
2 teaspoons ground turmeric 1 teaspoon ground ginger
1 cinnamon stick, crumbled
2 teaspoons chilli powder, or to taste
2 teaspoons ground cumin
6 cloves
2 tablespoons white vinegar
1 tablespoon brown sugar
90 g ghee
11/2 kg chicken pieces

Preparation method
1 Roughly chop 1 onion, combine in a blender or food processor with garlic, mustard, turmeric, ginger, cinnamon, chilli, cumin, cloves, vinegar and sugar. Blend until smooth.
2 Combine chicken in a bowl with spice mixture. Marinate for at least 4 hours, preferably overnight.
3 Slice remaining onion. Melt ghee in a saucepan and saute onion for 2 minutes.
4 Add chicken pieces. Reduce heat to low, cover, simmer fro 45 minutes or until chicken is tender, stirring occasionally.

SERVES 4 TO 6

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