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1
Slice the onions into fairly thin slivers.
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2
Heat 2 tablespoons oil in a dutch oven.
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3
When the oil is very hot, add the onions.
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4
Turn the stove down to a low heat, so the onions just gently saute.
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5
After around 3 minutes they should be starting to caramelize.
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6
Gradually turn up the heat and keep stirring the onions.
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7
You want them to brown quite heavily without burning.
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8
Add the vinegar, it will sizzle, and after a while will evaporate.
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9
Keep stirring.
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10
Fry for several more minutes, until the onions are very brown, but not burnt.
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11
Put the onions (let as much oil as possible drip back into the pan) in a food processor with the ingredients for the Garlic Chili Paste and process until smooth.
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12
Add a little more oil to the pan you used for the onion and add the chicken.
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13
Saute the chicken for about 5 minutes.
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14
Add the Garlic Chili paste and mix well.
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15
Stir the water into the gravy and stir until blended.
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16
Cover the skillet simmer on for 40-45 minutes until the chicken is tender and ready to be served.
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17
Garnish with cilantro (if desired) and serve with hot white Basmati rice.
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18
****Crock Pot Version***.
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19
Cut the water back to 1 cup.
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20
After adding the water and stirring well, simmer for 10 minutes and then put in a crock pot, and cook on low for 4 hours.
