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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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from 5 spices, 50 dishes by ruta kahate. a combination of bone-in thighs and drumsticks works well here. 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.
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