Chicken vindaloo

Boneless chicken 2lbs. Marinate the chicken in salt and 1/2 tsp. turmeric powder and keep it refrigerate for an hour.
 Dried red chilli 10, garlic cloves 10, ginger 1 inch, shallots 10, cloves 6, cardamom 2, cinnamon stick 2 inch, pepper corns 12, cumin 1tbsp.,mustard seeds 1 tsp., salt to taste, vinegar 1/4 cup.
Soak the spices and condiments in the vinegar for about half an hour. Grind it and make a paste.
Coconut oil 1/4 cup. Heat oil in a shallow pan, add the spicy paste, sauté till aroma spreads. Add chicken pieces, combine well and allow to cook in medium and then low flame. When the juices from the chicken thickens and the oil starts to separate. it seem to be done. Adjust salt and serve with hot rice.