Indian Braised Chicken with Fried Onions

I found this recipe in Gourmet when they were highlighting Indian cuisine. It is adapted from Nimmy Paul, Kerala, India

The chicken is fabulous with many warm, bright, and  exotic flavors.  Serve over basmati rice and you'll feel a million miles from home.
The recipe calls for curry leaves which can be found at any Indian grocery store.  I realize that here in the metro-Detroit area we are fortunate that there are so many ethnic backgrounds and it's fairly easy to locate the ingredients of those cultures.   If you don't have access to or don't want to hunt them down, most commonly used substitutes are basil leaves, bay leaves and kaffir lime leaves. For dried curry leaves substitute, also try dried basil leaves or kaffir lime leaves.  Although there is really no substitute for curry leaves these can provide a pretty close effect.

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
About 2 cups vegetable oil
1 medium onion, thinly sliced
3 teaspoons all-purpose flour, divided


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. 3Heat 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.