From Rick Steins Far Eastern Odyssey book.
Spice Paste - Blend everything to a smooth paste.
15 dried red Kashmiri chillies soaked in hot water for 30 minutes, then drained.
2 tsp paprika.
20g peeled ginger.
100g onions/shallots.
20g garlic.
25g candle nuts / cashew nuts / peanuts.
1 tbsp freshly ground coriander seeds.
1 tsp turmeric powder.
4 tbsp veg oil.
Pinch of salt.
Marinade.
2 tbsp dark soy sauce.
2 tbsp rice vinegar.
2 tbsp sugar.
1 tsp salt
1.5kg jointed chicken.
2 tbsp yellow mustard seeds, finely ground.
3 tbsp vegetable oil.
100g shallots or onions, thinly sliced.
20g garlic, thinly sliced.
6 small waxy potatoes, chunked.
300g tomatoes, cut into quarters.
450ml water.
1 red birds eye chilli, thinly sliced.
Marinade the chicken pieces for 30 minutes.
Fry the onions and garlic until gently browned.
Add the spice paste and fry off for 5 minutes.
Stir in the chicken with the marinade, mustard powder, tomatoes and potatoes.
Simmer for 30 minutes or until the chicken and potatoes are cooked through.
Stir through the chilli for the last minute before serving.