Chicken Vindaloo

Ingredients:

1 clove Garlic, peeled
2 tsp chopped Ginger
1/4 cup Water
1 tsp chopped Chilli
1 Tbsp ground Coriander
1 Tbsp Brown Sugar
1 tsp ground Cardamon
750g Chicken (Thigh Fillets)
1 tsp ground Tumeric
1 tsp ground Fenugreek
2 tsp ground Cumin
3/4 cup Vinegar (Brown)

Method:

Cut each thigh fillet into 4 or 5 pieces. Place remaining ingredients into blender and process until well combined. Pour over chicken, cover and refrigerate for about an hour (or leave overnight). Drain chicken and brown on a large non-stick pan. Pour marinade mixture over chicken and simmer for 20 minutes. (Or cover and microwave on MEDIUM for 12 minutes). Serve with steamed rice.