Time for a curry tonight. Spices cooked briefly in oil to add fragrance. Onions softened. Garlic and crushed cumin. Chili and other spices. Tomatoes (from a can). Meat from chicken thighs (bone, skin and fat removed to make stock). And finally, to finish, vinegar and sugar.
This recipe, from Rick Stein’s India is the origin of the British vindaloo but it isn’t blow your head off hot. Instead, it is blow your socks off delicious and, if the alarm on my phone is right, ready about now.