Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     cumin seeds -- whole
   1      teaspoon      peppercorns -- black
   1      teaspoon      cardamom seeds
                        cinnamon -- three inch stick
   1 1/2  teaspoons     whole black mustard seeds
   1      teaspoon      whole fenugreek seeds
   5      tablespoons   white wine vinegar
   1      teaspoon      salt
   1      teaspoon      cayenne pepper
   1      teaspoon      brown sugar -- light
  10      tablespoons   vegetable oil
   2      large         yellow onions -- peeled, cut in half
                        -- rings
   6      tablespoons   water
                        ginger -- fresh, peeled,
                        -- 1 inch cube,
                        -- coarsely chopped
  10                    garlic cloves -- , coarsely chopped
   1      tablespoon    coriander seeds -- ground
     1/2  teaspoon      turmeric -- ground
   2      pounds        chicken breast -- no skin, no bone
                        -- cut in bite-sized
                        -- pieces
   8      ounces        tomato sauce
     1/2  pound         new potatoes
                        - peeled and quartered

Preparation:

Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside. Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add about 3 tablespoons water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste. Put the ginger and garlic in a blender. Add about 3 tablespoons water and blend until you have a smooth paste. Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly. Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender. Serve over rice.