Chicken Red Curry

This is a recipe for a Bangladesh-style red chicken-curry.

INGREDIENTS

900 grams (2 lbs) boneless chicken pieces (breast and/or thighs)
6 large garlic cloves, or 4 tablespoons of minced garlic paste
large piece of fresh ginger root (2½ x ½ inch; 6 x 1 cm)
2 Roman tomatoes
1 tablespoon tomato paste
1 teaspoon cumin seeds
4 tablespoons vegetable oil
2 onions, chopped
2-4 teaspoons of cayenne pepper powder
3 teaspoons coriander
½ teaspoon turmeric powder
1 teaspoon garam masala powder
Want to make your own: pan roast 2 teaspoons cumin, 4 teaspoons coriander, 1 teaspoon cardamom, 1 teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon black pepper, 2 teaspoons turmeric, 2 teaspoons of allspice, 2 teaspoons ginger powder, 2 bay leaves; then grind and blend well. There are many regional masala variations, here are 8 of them.
1 teaspoon vinegar

EQUIPMENT & SUPPLIES

PREPARATION / DIRECTIONS

Purée the garlic, ginger, tomatoes, tomato paste, and cumin seeds in blender
Heat the oil in a sauce pan, and fry the onions until lightly colored
Add the chile powder, after 5 seconds, add ¼ cup of water, stir well
Bring to a boil
Add the coriander and turmeric powder, stir continuously for 1 minute
Add the garam masala powder and sprinkle with a little water
Stir well, and sauté for 1 minute
Add the chicken and about 1 teaspoon salt
Sauté the chicken in the sauce for 5 minutes
After 3 minutes, add the tomato mixture and stir
After 2-3 minutes, add 1½ - 2 cups of water or chicken stock or clear chicken broth
Leave to cook until done
Add vinegar and simmer for 1 minute
If the sauce is too thin, remove the chicken and boil down to desired thickness, then put the chicken back in (the original recipe calls for 3 cups of water or broth, but that was too much for me).

SERVING & GARNISH SUGGESTIONS