The story goes that the cookbook author’s mother-in-law was a new bride in India and this was her first cooking experience-- after killing and butchering the chicken… it is really fabulous…
New Bride Chicken Curry
4 T canola oil
2 medium yellow onions, finely chopped
2 t finely grated garlic (about 4 large cloves)
1 ½ t cayenne
½ t turmeric
¼ t cumin seeds, finely ground
1 cup plus 1 T hot water, divided
3 medium tomatoes, minced (2 cups)
3 pounds chicken parts
¾ t sea salt
1 T apple cider vinegar
1 t sugar or honey
Heat the oil and sauté the onions until they turn dark brown. Mix the garlic, cayenne, turmeric, and cumin with I T water to make a thick paste. Add to the browned onions and sauté 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 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 honey, 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.
Serves 4 to 6.
This is from this cookbook and the cookbook is really fabulous (I halved the salt like I do in all of her recipes, though):