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Prepare the vindaloo spice mix by combining mustard seeds, black peppercorns, cumin seeds, cloves, and hot dried red chillies
Roughly chop fresh ginger and garlic cloves
Slice the onions
Combine the spice mix with ginger, garlic, and white wine vinegar to create a paste
Marinate the chicken curry cuts with the spice paste, tamarind pulp, red chilli powder, turmeric powder, and salt
Heat oil and add cinnamon sticks and mustard seeds
Add the marinated chicken to the pan
Cook slowly on low heat, adding hot water as required to maintain consistency
Add fresh curry leaves if desired
Add sugar to balance the acidity
Continue cooking until chicken is tender and flavors are well developed
Adjust salt and spice to taste before serving