This Indian classic has a good amount of spicy, but not too much. Serve it with jasmin rice and naan to be transported to India, you know without the traffic and haggling.
[Eaten too quickly to get a picture, it was just that good]
1 1/2 Tbs curry powder
1 tsp paprika
1 tsp cayenne pepper
1 tsp black pepper
1 1/2 pound boneless, skinless chicken thighs, trimmed and cut into 3/4 inch pieces
8 medium garlic cloves, crushed and minced
4 Tbs red wine vinegar
1 tsp kosher salt
1 medium onion, thinly sliced
1 Tbs grated ginger
1 14.5 oz can diced tomatoes, drained, 1/3 cup juice reserved
2/3 cup water
1. Mix together the curry, paprika, cayenne, and black pepper.
2. In a medium bowl combine half the garlic, 1 Tbs curry powder mix, 2 Tbs vinegar and 1 tsp salt.
3. Mix it up so everything’s nice and coated and set aside.
4. In large skillet or dutch oven heat a couple tablespoons oil over medium high until shimmering and add the onions with a pinch of salt. Cook until they soften and start to brown.
5. Add the ginger, remaining garlic, remaining curry mixture, and stir for about 45 seconds.
6. Add the tomatoes and mix to combine, scrapping the bottom of the pan as you go.
7. Stir in the chicken, reserved tomato juice, remaining 2 Tbs vinegar, and water.
8. Bring to a boil, partially cover, and reduce heat to medium.
9. Simmer, stirring occassionally until the chicken is cooked, 17 minutes.
10. Season with salt and pepper and serve over rice.