Quick Chicken Vindaloo

• 4 tbsp vegetable oil
• ½ tsp flaked cinnamon stick
• ½ tsp chilli flakes
• ½ tsp cayenne pepper
• 1 onion, finely chopped
  ½ tsp salt
• coriander leaves, crispy onions and bread, to serve (optional)

For the chicken:

• 1 tbsp lemon juice
• 4 boneless, skinless chicken breasts, diced
• 2 tbsp white wine vinegar
• 2-3 garlic cloves, crushed
• 2 tsp finely grated ginger
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cayenne pepper
• ½ tsp black mustard seeds

1. To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices. Cover and leave to marinate in the fridge for at least 3-4 hours, but it’s best to leave it overnight!
2. Heat the oil in a large saucepan over medium-high heat and add the spices, onion and salt. Cook, stirring, until the onion is browned but not burnt, about 10-15 mins. Reduce the heat to medium and add the marinated chicken. Cook, stirring, for another 5 mins. Add a splash of water, reduce the heat slightly, cover and simmer for 15-20 mins until the chicken is cooked through.
3. Garnish with some coriander and crispy onions.  Serve with bread, rice or potatoes.