Chicken Pathia (Sweet and Sour Medium Indian Curry)

INGREDIENTS

400	grams onion, chopped
8	cloves garlic
60	ml ghee
1/4	teaspoon asafoetida
2	teaspoons chili flakes
1	tablespoon turmeric
2	teaspoons cumin
200	ml tamarind pulp
60	ml tomato paste
60	ml fruit chutney
8	cardamom pods, torn in half
2	bay leaves
2	tablespoons lime juice
750	grams chicken, cut into bite-sized pieces
2	tablespoons fenugreek leaves
30	grams palm sugar
1	teaspoon salt

INSTRUCTIONS

1.	Puree half of the onion and all of the garlic.
2.	Heat 30ml of ghee in a medium sauce pot over medium heat.
3.	Add the asafoetida and chili flakes and cook for 30 seconds.
4.	Add the onion and garlic puree, reduce heat to low simmer for 5 minutes.
5.	Add the turmeric and cumin, stir and cook for 1 minute.
6.	Add the tamarind pulp, tomato paste, fruit chutney, cardamom pods, bay leaves and lime juice.
7.	Stir well and simmer for 15 minutes.
8.	Heat the remaining ghee in a medium skillet over high heat.
9.	Add the remaining onion and fry for 10 minutes.
10.	Add the chicken and fry until browned.
11.	Transfer the chicken and onion to the sauce pot.
12.	Add the fenugreek leaves, sugar and salt. Simmer covered for 10 minutes.