Gloria's Pickle Chops - Chicken

Ingredients

1kg chicken thighs, skinned and deboned

4 large onions - sliced

4 large Tomatoes - chopped

Cooking oil, for frying

1 tsp sugar

Plain boiled rice, to serve

1/4 bunch fresh coriander - chopped

Ground Masala

1 tbsp cumin seeds

1 large pod garlic

2" fresh ginger

15-20 Kashmiri chillies (deseed half for a milder heat)

1 handful of cashew nuts

1 handful of raisins

1 cup malt or white vinegar (for grinding)

Cooking Steps

Step1 - Prepare the Masala

Place the cumin seeds, garlic, ginger, kashmiri chillies, cashew nuts, and raisins into a blender or food processor. Pour in the vinegar and grind until you achieve a smooth paste.

Step 2 - Saute the onions & tomatoes

Heat a generous splash of oil in a wide, heavy-bottomed pan or wok over medium heat. Add the sliced onions and fry until softened and deep golden brown. Add the chopped tomatoes and cook down until soft and the oil begins to separate.

Step 3 - Fry the Masala

Pour in the ground masala paste and cook over medium-low heat, stirring constantly, until the raw vinegar smell mellows and the oil rises to the top.

Step 4 - Simmer the Chicken

Add the chicken thighs, tossing them to coat throughly in the spiced masala. Reduce the heat to low, cover the pan, and allow the chicken to simmer gently in its own juices until cooked thoroughly and tender.

Step 5 - Finish and serve

Stir in the sugar. Simmer uncovered for a final 2-3 minutes to thicken the gravy to a rich, pickle-like consistency. Sprinkle with chopped coriander and serve hot with plain boiled rice.