This dish comes from Ontario's large South Asian community. Look for curry leaves in Asian markets (freeze leftovers in a resealable bag for up to three months). If you can't find them, this dish is still tasty without them. Serve with steamed basmati rice.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2011
MethodPat chicken dry. Combine chicken, three-quarters of the salt, and the turmeric; cover and refrigerate for 30 minutes.
Stir together vinegar, tomato paste, sugar, cayenne pepper, garlic, paprika, remaining salt and 1/4 cup water. In mortar with pestle, pound dried hot peppers until broken. Set hot peppers and vinegar mixture aside separately.
In wok or large skillet, heat 1 tbsp of the oil over medium heat; brown chicken, in batches if necessary, about 15 minutes. Transfer to plate.
Increase heat to medium-high; add remaining oil to pan. Sauté chopped onion until golden, about 5 minutes. Add pounded hot peppers; stir in green onions, red and green hot peppers, curry leaves and cinnamon; cook until vegetables are softened, about 2 minutes.
Add tomato; return chicken and any accumulated juices to pan. Stir in vinegar mixture; cover and simmer, stirring occasionally, for 15 minutes. Uncover and cook until thickened, about 5 minutes.
Nutritional facts Per serving: about
- Sodium 553 mg
- Protein 25 g
- Calories 410.0
- Total fat 27 g
- Potassium 745 mg
- Cholesterol 105 mg
- Saturated fat 5 g
- Total carbohydrate 18 g
- Iron 18.0
- Folate 17.0
- Calcium 5.0
- Vitamin A 19.0
- Vitamin C 38.0