Goose vindaloo, Brussels sprout & chestnut thoran recipe

Ingredients

• 1 portion of masala (see separate ingredients)
• 4 medium onions, finely chopped
• 4 tbsp vegetable oil
• 6 garlic cloves
• 80 g ginger
• 1 cinnamon stick
• 2 green chilli (slit)
• 1 tsp turmeric powder
• 2 goose breasts
• 1 tsp salt
• 1 tsp red Kashmiri chilli powder
• 1 tsp vegetable oil
• 2 whole red dry chilli, blended coarsley
• 2 green cardamom
• 4 cloves
• 6 black peppercorn
• 50 ml malt vinegar
• 1 sugar to taste
• 1 salt to taste
• 1 tbsp coconut oil
• 1 tsp black mustard seeds
• 1/2 tsp cumin seeds
• 7 fresh curry leaves
• 100 g fresh coconut
• 100 g chestnuts, roughly chopped
• 200 g Brussels sprouts, shredded
• 1 squeeze of lime