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1
In dry, non-stick skillet over medium-low heat, toast all the spices, except the kosher salt, for about 3 to 5 minutes to bring out their flavors; set aside to cool.
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2
Heat half the vegetable oil in a large skillet, add onion and saute over medium heat until just turning brown.
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3
Remove onion and place in food processor.
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4
Add the chiles to the processor with the toasted spices, garlic cloves, salt, vinegar, tomato paste and about 4 to 5 Tbs.
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5
water.
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6
Work until completely smooth.
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7
Heat the remaining vegetable oil in the same large skillet; add the chicken strips and saute over medium heat until lightly browned, about 5 minutes.
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8
Add the onion and spice mixture and cook for a few minutes over medium-high heat, stirring constantly to prevent sticking.
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9
Turn down heat to low; cover and cook very gently for about 20 minutes or until chicken is very tender.
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10
Add a bit more water if sauce reduces too much.
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11
Uncover and add the shrimp; cook over medium-low heat for 2 minutes.
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12
Cover, reduce heat to low and cook an additional 3 minutes or until the shrimp are just cooked through.
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13
Serve hot over basmati or jasmine rice with mint chutney and warm nan on the side, if desired.
