To begin making the Chicken Vindaloo, soak the whole chilies, garlic cloves and ginger in the white wine vinegar for about an hour, till the chillies soften. Grind to a paste in a grinder.

Smear the chicken pieces with the prepared chilli paste. Cover and marinate in the fridge for about an hour.

To amke the vindaloo masala, in a small skillet dry roast the spices - cloves, whole cardamoms, cinnamon powder, peppercorns, cumin on low heat till fragrant. Turn off the heat, and allow the spices to cool down. 

Once cool, transferto a mixer jar and grind to a fine powder. 

In a heavy bottom pan, heat oil and saute mustard seeds.

When they start spluttering, add onions and fry till they turn golden brown.

At this stage, add the marinated chicken, carrots, and tomatoes, along with all the juices and liquid in the pot.

Fry till the chicken until it is well coated in the masala. Add the vindaloo masala, oats and salt, fry further for 2 minutes.

Add one cup of water, cover and cook till chicken is cooked through and the gravy is thick. Garnish with coriander and serve hot.

Serve Chicken Vindaloo along with Goan Poee Recipe, and a side of Rava Fried Prawns Recipe for a lovely Sunday lunch.