New Bride Chicken Curry

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.

• Ready In: 1 hr
• Serves: 4-6

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.