Sheree's Indian Vindaloo using Chicken

**** I LOVE INDIAN FOOD...over the years I learned to get my spices together before I even start.... usual Indian food it cooked fast like Asian food ... to release oils in the spices...

put the first 5 items in a bowl.. pour into a hot skillet..... in a hot skillet and roast in the skillet with no oil .. put them in a bowl and let them cool....

**** this is to release the flavors and oils

add the remainder of the spices and the roasted seeds... in a food processor

blend until there is a paste....

cut up meat into bite size pieces .... pour paste onto meat and cover... put cut up meat in a Rubbermaid container with lid... can also use large bowl and Saran wrap. it can sit refrigerated overnight...

the morning that you plan on cooking Peel and dice a potato (aloo)... stir fry oil until the start getting tender.....

take potato out of skillet.... put more oil in skillet for frying the meat...

i let the meat sit overnight in fridge...may need to.add more oil in skillet and fry until meat is browned... add 2 cups very hot water. bring mixture to a boil and turn down to simmer....

add salt and brown sugar (I like sweet to balance the tomato taste of the paste)

simmer for 20-30 minutes until thick.. meat should be very tender.

can b served over basmati rice..

*** keep an eye on this if it seems to be getting dry add 1/2 cup of water..... do not add cream as there is vinegar in this dish and it may seperate...