Season the chicken breast fillet chunks with salt and pepper and then coat in the yogurt and chill in the fridge in a covered bowl for a minimum of 30 minutes, but ideally 2 – 6 hours.
In a pestle and mortar grind the cumin, black mustard seeds, fenugreek seeds, cardamom pods and cinnamon stick into a fine powder. Remove the cardamom pods, you just need their crushed seeds.
Mix the fine spice powder with the white wine vinegar, salt, cayenne pepper and sugar and set aside this vindaloo mixture.
Heat the oil in a heavy based saucepan and sauté the onion until soft and lightly coloured.
Put the sautéed onion into a blender or food processor add the garlic cloves, ginger, vindaloo mixture, green chillies and seeds and the water and blitz all into a paste.
Put the paste back into the saucepan, add the coriander and turmeric and cook together for a few minutes.
Add the tomato passata and the water and bring the sauce to the boil, then turn down and simmer over a low heat for 30 – 45 minutes tasting and adding more water if necessary to a sauce consistency you prefer.
Add the chicken in their coated yogurt mixture and cook for 10 – 15 minutes until the chicken is cooked.
Serve decorated with the coriander.