Chicken Chitarnee, an Indian-Jewish Recipe

Sauté the onions and the sugar in the oil over medium heat for 3 minutes, until soft.
2 tsp sugar, 6 large onions, 2 Tbsp EV olive oil
Add the garlic, ginger, chillies, turmeric, coriander, cumin, chilli flakes, salt and cardamom and cook for 30 seconds.
6 cloves garlic, 5 cm ginger, 2 mild fresh green chillies, 1 Tbsp turmeric powder, 2 Tbsp ground coriander, 2 tsp cumin, 1 tsp red chilli flakes, 1 tsp salt, 10 cardamom pods
Add the chicken pieces in and coat well with the onion and spice mix. Cook for 2 minutes to let the chicken take on a little flavour.
1 kg chicken portions
Add the chopped tomatoes, tomato purée, 1 Tbsp vinegar and half the lemon juice, stir to mix, and bring to a boil. Lower the heat, cover and simmer for 40 minutes until the chicken is cooked through.
2 Tbsp white wine vinegar, 1 Tbsp tomato purée, 800 g chopped tomatoes, 5 Tbsp fresh lemon juice
Turn the heat off and add the rest of the vinegar and lemon juice in, and stir to mix.
Finish off with freshly ground black pepper and lots of coriander leaves (cilantro).
a small handful fresh coriander leaves (cilantro), freshly ground black pepper