Inspired by the ingredients list on Itsu Jaipur soup, borrowing techniques from a Madhur Jaffrey Vindaloo recipe and my Nam Prik Pao recipe.

Serves 4

Ingredients

• 2 red onions
• 1 dried guajillo pepper
• 1 dried cayenne pepper
• 1 dried shiitake mushroom
• 4 cloves garlic
• Whole spices:
  • 1 tbsp cumin seeds
  • ½ tbsp cardamom seeds
  • 2 tsps whole fenugreek seeds
  • ½ tsp black peppercorns
  • ½ tsp brown mustard seeds
• Ground spices:
  • 2 tsp guajillo chili powder
  • ½ tsp cinnamon powder
• 3 tbsp cider vinegar
• ½ tsp salt
• 1 tbsp agave syrup
• 1 fresh red chili pepper
• thumb sized piece of ginger
• 500g boneless chicken thighs (cut into bite sized pieces)
• 1 tbsp sunflower oil

Method

1. Preheat the oven to 180C fan.
2. Remove the outer layer of skin from the onions and cut into quarters.
3. Place the onions cut side down in a roasting tin smeared with a little oil.
4. Roast the onions for 20 mins.
5. Rince and lightly dry roast the dried peppers.
6. Place the dried peppers and dried shiitake in a jug and cover with just boiled water for 15 minutes to rehydrate.
7. Peel and half the garlic cloves add to the roasting pan with the shallots for last 10 minutes.
8. Lightly grind cardamom pods in a mortar and pestle to easily separate the seeds from the shells.
9. Dry roast the whole spices and grind to a fine powder.
10. Combine the ground spices in a bowl with the vinegar, salt and agave syrup.
11. When the onions and garlic are finished roasting and are nicely caramelised, remove from the oven and allow to cool.
12. Blend to a paste the onions, garlic, rehydrated peppers & mushroom, fresh chili pepper, ginger, and some of the pepper water.
13. Add this to the spice and vinegar mixture.
14. Heat the oil a large heavy bottom pan over medium heat.
15. Brown the chicken.
16. Add the paste and the remaining pepper water.
17. Cook for 20-30 minutes stirring occassionally.