We're always excited to make Indian dishes. That having been said, for some reason it's never the first thing that comes to mind when we're deciding on meals for the week. Cassie found this and we decided to give it a shot. This quick and fairly easy recipe is all about the preparation. Once everything is peeled and chopped up, there's nothing to it. The tangy flavor from the vinegar is almost overwhelming at first bite, but then your mouth knows what to expect and you realize how well balanced the dish is. If you enjoy this, you might also take a look at Doro Wet.
Adapted From the Feb/Mar 2011 issue of Fine Cooking found via Oishii
1-1/2 TBS. curry powder
2 tsp. hot paprika (or 2 tsp. paprika + 1/8 tsp. cayenne)
Freshly ground black pepper
1-1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 3/4- to 1-inch pieces
8 medium cloves garlic, minced
3 TBS. red wine vinegar
2 TBS. canola oil
1 medium yellow onion, thinly sliced
1 TBS. grated fresh ginger
1 (14-1/2-oz). can diced tomatoes, drained, 1/3 cup juice reserved
3 TBS. chopped fresh cilantro
1. Combine curry powder, paprika, and 3/4 tsp. black pepper in a small bowl.
2. Place the chicken in a medium glass bowl, sprinkle with 1 TBS. of the curry powder mixture, half of the garlic, 2 TBS. of the vinegar, and 3/4 tsp. salt; toss to coat. Set aside at room temperature.
3. Heat the oil in a sauté pan over high heat. Add the onion and a 1/4 tsp. salt and cook until starting to brown.
4. Reduce heat to medium high. Add the ginger, the remainder of the garlic and curry powder mixture. Cook for about 45 seconds, stirring the mixture.
5. Add the tomatoes to the pan and mix. Stir in the chicken, reserved tomato juice, remaining 1 TBS. vinegar, and 2/3 cup water.
6. Simmer for 15 to 20 minutes, partially covered, until chicken is thoroughly cooked. Sprinkle with cilantro and serve over brown rice.