Our Current Favorite Chicken Curry Recipe

It seems there are nearly as many chicken curry recipes as citizens in India, with each region quite naturally contributing multiple versions reflective of the local cuisine. The following preparation has quickly become a weeknight stand-by at Cafe Drake - serve with buttered basmati rice or good, crusty bread and a green veggie or salad and Voila, dinner is done!

The inspiration for the Cafe Drake recipe below came from a dish entitled New Bride Chicken Curry and featured in the practical yet creative cookbook, 5 Spices, 50 Dishes by Ruta Kahate.

4 T. oil / 2 onions, chopped / 2 t. cayenne pepper / 1/2 t. turmeric / 1/2 t. ground cumin /  water / 3 tomatoes, finely chopped / about 3 lbs. of boneless and skinless chicken thighs, cleaned and cut into 2" pieces / 1-2 t. salt / 1 T. cider vinegar / 1 1/2 t. sugar

1. Heat oil in a large, deep skillet and cook onions until they begin to brown. Add the garlic, cayenne, turmeric and cumin with a T. or so of water and cook for another five minutes over medium heat. 
2. Add tomatoes and cook until they begin to break down - be careful to not burn at this stage.
3. Add chicken and toss well with contents of pan. Cook over medium heat for 10 minutes, stirring frequently. Add the salt and a cup of water and bring to a boil.
4. Now lower the heat to a low flame and simmer, uncovered, for for about 20 minutes or until the chicken is tender and cooked through.
5. Add the vinegar and sugar and cook for 1 more minute.