For the veg - Grind the coriander, cumin, mustard, garlic, ginger, and chiles into a paste. Cut the veggies into small pieces, lightly salt, and toss into the oven at 300 for about half hour. Meanwhile, fry the curry paste in the oil for about 2 minutes and add the vinegar and sugar. Bring to a simmer and pour over roasted veggies. Allow to sit at room temperature for a few hours before putting it into the fridge.

Cook the chicken to brown and remove from pan. Add the onions and brown well. Add the spice, garlic, chiles, and ginger and cook 2 minutes. Add in the tomatoes and stir well. Add about a cup of water. Simmer until the liquid is mostly evaporated, about 20 minutes.