Vindaloo Curry Mix

3½ tsp Providore vindaloo curry powder

4cm fresh root ginger, peeled and finely chopped

4 garlic cloves, finely chopped

4 tbsp white wine vinegar

500g boneless chicken or pork

4 tbsp vegetable oil

1 star anise

1 large onion, sliced

1 tsp brown sugar

mix together the curry powder and vinegar in a mixing bowl then add the chicken or pork.  Stir to coat the meat in the spices and marinate for 2-3 hours

heat the oil in a sturdy casserole pan and toss in the star anise.  Swirl it around for a few seconds before adding the onion.  Turn the heat down to low, cover the pan, and fry for 5 mins, until softened.

take the lid off the pan and raise the heat to medium.  Tip in the meat and marinade and fry, stirring for about 15 minutes, until the meat has browned and most of the liquid reduced.

sprinkle in the sugar and fry for another 5 minutes, adding a dash of water if the meat begins to catch on the bottom of the pan.

pour in about 200ml (3/4 cup) hot water.  Cover the pan and simmer for about 45 minutes, until the meat is tender and the sauce has thickened.  Add a dash more water while the curry is cooking if you think it is needed; this curry should have a thick, clinging spice masala.