Instructions: Heat the oil in a pan and fry the potatoes until golden.

Remove with a slotted spoon and reserve.

Fry the onions in the same oil.

When they are translucent add the chicken cloves peppercorns cardamom and green chillies.

Fry until the chicken is well browned.

Add sugar and salt and stir fry for about 5 minutes.

Add the potatoes and the ground spice paste and cook until the chicken is done.

Stir in the vinegar and simmer for 5 more minutes.

Serve hot with boiled rice.

The recipe that follows is from Goa and is made with pork prawns chicken lamb or beef. Known all over the world as a medium hot curry it has come to denote a certain level of chilli heat in a dish.

Serves 4

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