Chicken Chitarnee, an Indian Jewish Curry, is an onion and tomato based curry spiced up with a very few Indian spices and lots of lemon juice and vinegar.
Sauté the onions and the sugar in the oil over medium heat for 3 minutes, until soft.
Add the garlic, ginger, chillies, turmeric, coriander, cumin, chilli flakes, salt and cardamom and cook for 30 seconds.
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.
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.
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).