Active Time

　　20 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 4 servings

　　2 large onions, sliced (4 cups), divided

　　1 (1-inch) piece peeled ginger, chopped

　　4 garlic cloves

　　2 1/2 cups water, divided

　　2 tablespoons vegetable oil

　　1 chicken (about 3 1/2 pounds), cut into serving pieces

　　2 tablespoons curry powder (preferably Madras)

　　2 tablespoons tomato paste

　　1 tablespoon sugar

　　1 Key lime, thinly sliced

　　2 tablespoons fresh Key lime juice

　　Accompaniment: steamed rice

　　

Step 1

Blend 1 cup onions with ginger, garlic, and 1/2 cup water in a blender.

　　

Step 2

Heat oil in a 12- to 14-inch heavy skillet over medium-high heat until it shimmers. Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Brown, skin side down, about 6 minutes (don't turn over), then transfer to a plate. Add remaining onions to skillet and cook, stirring occasionally, until softened and browned, 8 to 10 minutes. Transfer with a slotted spoon to plate with chicken.

　　

Step 3

Reduce heat to medium and add onion-ginger paste to skillet. Cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Stir in tomato paste, remaining 2 cups water, sugar, and 1/2 teaspoon salt and bring to a simmer.

　　

Step 4

Return chicken and onions to skillet with sliced lime and simmer, partially covered, turning chicken once, until just cooked through, 25 to 30 minutes.