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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Ruta Kahate's 5 Spices 50 Dishes. This curry has an interesting sweet/sour/spicy flavor. I strongly advise that you prepare this in a well-ventilated area and open a lot of windows-the aroma from the cooking spices will definitely clear out your sinuses (or, at least, they cleared mine!). I used diced chicken breast and served over basmati rice. Ingredients:
4 tablespoons canola oil |
3 cups yellow onions, finely chopped |
2 teaspoons grated garlic |
1 1/2 teaspoons cayenne |
1/2 ground turmeric |
1/4 ground cumin |
1 cup hot water, divided |
1 tablespoon hot water, divided |
2 cups minced tomatoes |
3 lbs chicken parts |
1 1/2 teaspoons salt |
1 tablespoon apple cider vinegar |
1 teaspoon sugar |
Directions:
1. Heat the oil in a large pan over medium-high heat and saute the onions until they turn dark brown.
2. Mix the garlic, cayenne, turmeric, and cumin with 1 Tablespoon water to make a thick paste.
3. Add the paste to the onions and saute for 5 minutes.
4. Add the tomates and stir constantly over medium head until the tomatoes start to break up, about 2 minutes. Avoid scorching.
5. Add the chicken and mix to coat with the spices.
6. Stir over medium heat for 10 minutes.
7. Add 1 cup water and the salt and bring mixture to a boil.
8. Lower heat and simmer, uncovered, until the chicken is cooked through, about 30 minutes.
9. Add the vinegar and sugar, simmer for 1 minute, then taste-adjust sugar, salt, and vinegar as necessary.
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