- 4 tablespoons canola oil
- 2 medium yellow onions, finely chopped
- 2 teaspoons finely grated garlic
- 1 1/2 teaspoons ground cayenne or red pepper
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cumin seeds, finely ground
- 1 tablespoon hot water
- 3 medium tomatoes, finely chopped
- 3 pounds skinless chicken pieces with bones (thighs and drumsticks work well)
- 1 cup hot water
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Heat oil in large skillet over medium-high heat and saute onion 10 minutes or until caramelized.
- Combine garlic, cayenne, turmeric, and cumin in small bowl with 1 tablespoon of the water to make a thick paste. Add to onions and cook, stirring, about 5 minutes. Add tomatoes, reduce heat to medium, and cook, stirring to break up tomatoes, about 2 minutes (do not allow to scorch).
- Add chicken and turn to coat with spice paste. Stir over medium heat 10 minutes. Add remaining 1 cup water and salt and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes or until a thermometer inserted in the thickest part of chicken registers 165 degrees F. Stir in vinegar and sugar and simmer 1 minute.