Daniel's hellish chicken curry vindaloo

Ingredients for 4 servings:

• 1 bunch of coriander leaves
• 1 bulb(s) garlic
• 4 chili peppers, green
• 4 chili peppers, red
• 6 chicken breasts
• 2 onions
• 1 jar spice paste (Vindaloo Paste, Asian Shop)
• 1 tsp garam masala
• 2 tbsp white wine vinegar
• 5 large potatoes
• 2 can mushrooms, sliced
• 2 cans of tomatoes, peeled
• 8 small cherry tomatoes, halved
• 1 piece(s) ginger
• e.g. Tabasco
• e.g. sea salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 15 minutes

very, very spicy chicken curry

Warning: Very HOT!!! Grind the coriander, ginger, garlic and chilies into a paste in a blender. Heat olive oil in a pan over high heat. Roughly chop the onions and chicken breast fillets. Fry the onions in the oil for about 1 minute, then add the paste, and after a minute add the chicken. When the chicken is cooked through, add the Vindaloo paste from the Asian shop and simmer for about 5 minutes. Reduce the heat to medium, then add the canned tomatoes, mushrooms, chopped potatoes, vinegar, salt, pepper and Tabasco (to taste). Reduce the heat as low as possible and simmer for at least 6 hours, preferably 24 hours. Add the garam masala and halved cherry tomatoes just 5 minutes before serving. Serve with basmati rice and a cold beer.