New Bride Chicken Curry

This is a recipe from one of my new favorite books, 5 spices, 50 dishes by ruta kahate.  In the last year I have dared to try new recipes that I wouldn't have even thought of before.  This Indian dish is easy to make, delicious, colorful and better the next day.  I served it on a bed of basmati rice, green beans, grapes and some french bread. 

4 Tbsp canola oil

2 medium yellow onions, finely chopped (about 3 cups)

2 tsp finely grated garlic (about 4 large cloves)

1 1/2 tsp cayenne

1/2 tsp ground turmeric

1/4 tsp cumin seeds, finely ground

1 c plus 1 Tbsp hot water, divided

3 medium tomatoes, minced (2 cups)

3 lbs chicken parts (a combination of bone-in thights and drumsticks works well here)

1 1/2 tsp salt

1 Tbsp apple cider vinegar

1 tsp sugar

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 Tbsp of the water to make a thick paste.  Add to the browned onions and saute for 5 minutes.  Add the tomatoes and stir constantly over medium heat until the tomatoes start to break up, about 2 minutes, making sure the mixture doesn't scorch.  

Add the chicken and mix to coat with the spice paste.  Stir over medium heat for 10 minutes.  Add the remaining 1 cup water and the salt and bring to a boil.  Lower the heat and simmer, uncovered, until the chicken  is cooked through, about 30 minutes.  Add the vinegar and sugar, simmer for 1 minute, and then taste.  Adjust the salt, sugar, and vinegar if needed.  This curry should be sweet and sour and spicy-hot.  Serve hot.