Recipe by Renegade Chef
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.
Top Review by sarahmhassell
I have made this twice, it is a great recipe, and for one who LOVES spicy food, this was so hot i made a mint yogurt sauce to cool the heat. (i did add more cayenne ) Also it not typical "curry" it has great flavor and a great way to use left over chicken.
- 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 See How It's Made
- Heat the oil in a large pan over medium-high heat and saute the onions until they turn dark brown.
- Mix the garlic, cayenne, turmeric, and cumin with 1 Tablespoon water to make a thick paste.
- Add the paste to the onions and saute for 5 minutes.
- Add the tomates and stir constantly over medium head until the tomatoes start to break up, about 2 minutes. Avoid scorching.
- Add the chicken and mix to coat with the spices.
- Stir over medium heat for 10 minutes.
- Add 1 cup water and the salt and bring mixture to a boil.
- Lower heat and simmer, uncovered, until the chicken is cooked through, about 30 minutes.
- Add the vinegar and sugar, simmer for 1 minute, then taste--adjust sugar, salt, and vinegar as necessary.