Coat the chicken with the soy sauce and 2 Tbsp of the vinegar and set aside while you get everything else ready.

Put the kettle on and using a pair of scissors, cut up the dried chillies (to be ground) straight into a bowl.

Pour the boiling water and cover. Soak for 15 minutes.

Quarter all the onions in the recipe, including the ones to be ground.Place the medium quartered onions into a chopper.Set aside the quarters from the large for right at the end.

Cut up the fresh chillies into 3 pieces for easier grinding and add to the chopper

Peel the garlic and ginger. Halve the ginger and place both in the chopper.

When the dried chillies have had 15 minutes of soaking, drain them and place in the chopper. Add the turmeric powder. Grind everything to a fairly fine paste, scrapping down the sides of the chopper once or twice. Don't worry too much if you have a few non fine chilli pieces.

Heat the oil in a large saucepan and sauté ground ingredients for 2 minutes on medium heat.

Add the chicken and coat well.

Add the black pepper, tomato paste, mustard, salt, sugar and water and let everything come to a boil.

Turn the heat down to low, and simmer, covered, for 30-45 minutes until the chicken is cooked, depending on size and what portions you’re using. Chicken legs will need 45 minutes.

Add the sausages, quartered onions and whole green chillies and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.

At the end of cooking time, check the seasoning, add more salt if necessary.Gently stir in the 3rd tablespoon of vinegar and turn off the heat. Let the curry rest for 5 minutes before serving.