Braised Chicken With Fried Onions

By MooK

Ingredients

• 2 1/2 pounds chicken thighs with bone, skin discarded
• 4 medium shallots, quartered
• 5 garlic cloves, chopped
• 1 tablespoon minced peeled ginger
• 2 sprigs fresh curry leaves, leaves removed from stems
• 1 teaspoon cayenne
• 1/4 teaspoon black peppercorns
• 10 whole cloves
• 1 (1-inch) piece cinnamon stick
• 1 teaspoon distilled white vinegar
• 1/2 cup water
• 2 About 2 cups vegetable oil
• 1 medium onion, thinly sliced
• 3 teaspoons all-purpose flour, divided

Preparation

Step 1

Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot. Marinate chicken, covered and chilled, 1 hour.

Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.

Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.

Toss onion with 1 teaspoon flour, then fry in 2 batches, stirring frequently (do not let burn), until golden brown, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels. Reserve 3 tablespoons oil.

Remove chicken from cooking liquid, reserving liquid, and gently pat dry. Heat reserved oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken all over, about 6 minutes total. Transfer to a platter.

Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute. Add chicken-cooking liquid (with aromatics and spices) and simmer, stirring, until slightly thickened, about 2 minutes. Season with salt and pour over chicken. Top with fried onions.