1 1/2lbchicken breast, boneless, skinless, cut into 3/4" cubes
2Tablespoonscooking oil, divided
1smallonion, finely diced
4clovesgarlic, finely chopped
1 1/2teaspoonsginger paste, or 1 tsp grated fresh ginger
Spice Mix:
1 1/2teaspoonspaprika
1 1/2teaspoonscoriander
1 1/2teaspoonsturmeric
1 1/2teaspoonsmustard powder
1 1/2teaspoonswhite or brown sugar
3/4teaspooncumin
3/4teaspooncinnamon
1/2teaspoonfine salt
1/2teaspoonred pepper flakes, plus more, to taste, for more heat or omit for no heat
To finish:
1/4cuptomato paste
6Tablespoonsvinegar, white, white wine or red wine vinegar
2cupswater or chicken broth, or a mixture of both
To serve:
Chopped fresh cilantro or flat-leafed parsley
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Instructions
Prepare the spice mix by combining all the spices in a small bowl. Set aside.
In a large saucepan with a lid, heat 1 Tbsp oil over medium heat. Add cubed chicken and cook until you don't see any raw spots, 3-4 minutes. Remove from pot to a plate.
Add 1 Tbsp more oil to the pot. Add the diced onion and cook, stirring, until quite soft and starting to brown lightly, about 4-5 minutes. (I like to add a splash of water to the pot about half way through cooking onions, which loosens any brown bits on the bottom of the pan and flavours the onions). Add the garlic and ginger to the pot and cook, stirring, another 30-45 seconds. Add the prepared spice mix to the pot and cook, stirring, for 45 seconds - 1 minute. Add the tomato paste to the pot and stir to combine. Add the vinegar and water or chicken stock to the pot and stir. Return the chicken to the pot. Bring to a boil, then reduce heat to medium low and cover the pot with a lid.
Allow the curry to simmer covered for about 20 minutes, for the flavours to blend and the chicken to cook through. Remove the lid and simmer another further 10 minutes, stirring occasionally, to thicken the sauce.
Taste sauce and add salt as needed (it probably will need some to bring out all the flavours).
Serve garnished with chopped fresh cilantro or parsley, with basmati rice and Naan bread, if you like.
Notes
Be sure to read the notes above this Recipe Card, where I share all my tips, options, substitutions and variations for this recipe!