Made This Recipe? Add Your Photo

Total Time
1hr
Prep 10 mins
Cook 50 mins

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 Nutrition

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.
Most Helpful

4 5

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.

Honestly, not that great. Doesn't taste like curry at all. Nice flavour but not curry like.