Step 1

Heat the oil in a large frying pan or karahi over medium high heat. When the oil begins to shimmer, stir in the chopped onions and fry for about 7 minutes or until soft and light golden brown in colour.

Step 2

Stir in the garlic and ginger paste and fry for about 30 seconds and then add the ground spices. Move the spices around in the pan until the onions are nicely coated and then add the sugar and chopped tomatoes.

Step 3

Bring to a bubbling simmer and then add 125ml (1/2 cup) unsalted chicken stock or water. Allow to cool a little and then blend until smooth.

Step 4

Wipe the pan clean with a paper towel. No need to make it sparkly clean. Pour in the oil and place over a medium high heat.

Step 5

Add the cardamom pods, star anise and Asian bay leaf, if using and allow these spices to infuse into the oil for about 40 seconds. Then stir in the chopped chillies and fry for another 30 seconds.

Step 6

Pour in the blended sauce. At this stage, it will be a bit too thick. Pour in about 250ml unsalted chicken stock or water and bring to a simmer only stirring if the sauce is sticking to the pan.

Step 7

Around the edges of the pan, the sauce will begin to caramelise. When this happens, scrape it back into the sauce for additional flavour.

Step 8

Stir in the chicken and potato, if using and continue simmering until the chicken and potato are heated through and the sauce is as you like it. If too runny, cook it down. If too thick, add more water or stock.

Step 9

When you are happy with how your vindaloo is looking, stir in the vinegar and add the kasoori methi by rubbing it between your fingers.

Step 10

Check for seasoning and add salt to taste. You can also add more sugar, chilli powder and/or chilli powder at this stage, again to taste. Serve hot topped with chopped coriander (cilantro) and the quartered limes for additional sour flavour.