Pardon the terrible photo. This recipe was done just in time for a massive thunderstorm and the loss of power. So we ate this in the dark… minus the brief flash of the camera as I took the picture. I love Indian food, and of course, spicy food. This isn’t terribly spicy, but maybe add the cayenne last if you’re questionable on spice. I served this over jasmine rice, with naan on a side. Next time I think I might add a raita. Enjoy!
1 1/2 tablespoons curry powder
1/2 tsp smoked paprika
1 1/2 tsp cayenne pepper
fresh black pepper
1 1/2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
8 cloves garlic, minced
4 tablespoons red wine vinegar
2 tablespoons canola oil
1 yellow onion, thinly sliced
1 tablespoon fresh ginger, grated
1 14.5 oz can diced tomatoes
3 tablespoons chopped fresh cilantro
1) Combine curry powder, paprika, cayenne pepper, and black pepper in a small bowl.
2) Add chicken to a separate bowl, and sprinkle with 1 tablespoon of the spice mixture. Add in 4 cloves of garlic, 2 tablespoons of vinegar, and 1 teaspoon kosher salt. Set aside.
3) Heat canola oil in a large saute pan over high heat. Add onion and a sprinkle or two more of salt and cook about 5 minutes, until onions begin to soften and brown.
4) Reduce heat to medium high and add ginger, 4 cloves of garlic, and the remaining curry powder. Cook for 1 minute.
5) Add tomatoes and stir to combine. Add in chicken, 2 tablespoons of vinegar, and 2/3 cup of water. Bring to a boil. Reduce heat to medium, cover partially, and cook, stirring occasionally, until chicken is cooked through – about 15 to 20 minutes. Season to taste with salt and pepper. Serve garnished with cilantro and over rice, with naan as a side.