Ingredients
4 medium sliced onions
25 - 30 cloves of garlic
1 inch of grated ginger
10 cloves
4 sticks of cinnamon
4 diced tomatoes
1 pilipili (hot chili)
3 tsps of curry powder (Dhana Jira)
1 fryer chicken
3/4 cup vinegar
1 tsp salt
Preparation
Saute the sliced onions until they carmalize. Grind the first 4 spice ingredients together while the onions are sauteing. Mix in the spices, chili and tomatoes to a nice paste. After it starts to release some great smells, add hot water to make a gravy, then add 1 cut up chicken, cover and let simmer for a few minutes.
Add vinegar and salt. Let simmer for about 1/2 an hour and turn off. Let sit for 1.5 hours to let the flavor develop. Warm back up, check spices, salt and gravy content. Serve with rice and cold beer.
