New Bride Chicken Curry

from "5 spices, 50 dishes" by ruta kahate. a combination of bone-in thighs and drumsticks works well here.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 4  tablespoons canola oil
• 2  medium yellow onions, finely chopped
• 2  teaspoons garlic, finely grated
• 1 1⁄2 teaspoons cayenne
• 1⁄2 teaspoon ground turmeric
• 1⁄4 teaspoon ground cumin
• 1  cup hot water, divided
• 1  tablespoon hot water, divided
• 3  medium tomatoes, minced
• 3  lbs chicken parts
• 1 1⁄2 teaspoons salt
• 1  tablespoon apple cider vinegar
• 1  teaspoon sugar

Directions

1. heat oil in large pan over medium-high heat and saute onions until they turn dark brown. mix the garlic, cayenne, turmeric, and cumin with 1 TB water to make a thick paste. add browned onions and saute for 5 minute add tomatoes and stir constantly over medium heat until tomatoes start to break up, about 2 min, making sure mixture doesn't scorch.
2. add chicken and mix to coat with spices. stir over medium heat for 10 minute add remaining 1 c water and salt and bring to boil. lower heat and simmer, uncovered, until chicken is cooked through, about 30 minute add vinegar and sugar, simmer for 1 min, and then taste. adjust salt, sugar, and vinegar if desired. this curry should be sweet and sour and spicy-hot.
3. serve hot.