Goan-style Chicken Vindaloo

Description
The "Vindaloo" style of cooking is of Goan origin - and is essentially a fiery-hot "sweet and sour" style curry. It can be cooked with any meat - and tonight I'm doing it with chicken. I've never cooked this before - so I had to do some research. This dish involves a few more spices than usual - but they are easily obtained from your local Asian shop. The combined aroma of freshly roasted cinamon, mustard seed and cloves is heavenly.

Ingredients

 * Spices for dry-roasting (use the wuantities shown in the first picture above):


 * Cloves
 * Mustard Seeds
 * Cinammon (Dal-chini)


 * The rest of the spices:


 * Bay leaf
 * Cardamom pods
 * Ground coriander
 * Salt
 * Turmeric
 * Garam masala
 * Red chillie powder
 * Garlic & Ginger pulp chunks from your freezer
 * 2"bullet" style chillie peppers - one red one green
 * A tub of tamarind sauce - which should be at least 60% tamarind (you can find these in the freezer section of the Asian store) - you will need a couple of generous scoops of this.
 * 1 teaspoon of sugar

And:


 * 1 medium onion sliced into 5cm long pieces
 * 3 chicken breast fillets (around 400 grams) (I normally use thighs - but couldn;t get hold of any tonight)
 * Some "silverskin" style pickled onions - pickled in white wine vinegar (not malt vinegar)
 * Half a tin of chopped tomatoes (for some reason I forgot to show this in the picture)
 * Some freshly chopped coriander leaf

Recipe by Route 79
http://www.route79.org/journal/ Route 79 We need a general description of the blog