Parsee Red Chicken Curry

This is a recipe I made using Cameilla Punjabi's book - pg 124.  My main beef with the recipe is the cooking time for onion is wayyy off and since I can't get Kashmiri chili's my gravy instead of looking red looks like a grey/brown slurry.  This gravy is very potent and has a pungent indian spice smell.  Taste is good - but below that of the cashew gravy recipe.  While this recipe might not be as tasty as the cashew gravy recipe it's quite a bit faster to cook so worth it on a weekend when u need to make a tasty chicken curry.

Indegredients:
1 1/2 lb chicken breast cubed into small pieces
2 tomatoes (small) finely chopped - I don't see why you can't use 1/2 a can of crushed tomatoes

5 dried Red chilis (recipe calls for 10 Kashmiri chilis - I just had standard dried red chilis which are hotter but don't have any color)
1 8oz can of coconut milk
Spice Mix:
  1/2 teasp cumin seeds
  1 teasp corriander seeds
  1 teasp sesame seeds
  4 cloves
  8 peppercorns
  1in cinamon stick
  3 cardamon

1 in ginger - chopped into pieces
4 cloves garlic-
1 large onion - coarsely chopped

1 teasp red wine vinegar (recipe calls for apple vinegar)
1/2 teasp store bought garam masala

1) Roast spice mix in pan over low-medium heat for 5 min  (heat up pan on low-medium and toss in spices - never have any oil or anything in pan. it should be a dry hot pan)
2) Soak the red chilis in bowl of luke warm water - 15 min
3) Put roasted spice mix, chilis, ginger, garlic, onion into a blender and make into paste - add water if necessary to make into paste.
4) Heat pan over medium heat - add oil to coat bottom of pan. Once oil is hot add blended paste from step 3.  Let cook for 20 min - want onion to cook.
5) Add chicken tomato and cook for another 10 min
6) Add chicken and let cook for 10 min
7) Add coconut milk and let it cook for 10 min
8) Add the red wine vinegar and stir in the garam masala - cook 5 min
9) at this point recipe suggests if too spicy add in a bit of cubed boiled potato or add 1/4th cup of water - I didn't do either - and yes it was spicy!

My curry's color was not red it was a brown/grey slurry.  So don't worry if 'Red Chicken Curry' is not red it still taste good.

Enjoy over rice or a chapati.