Aromatic Braised Chicken with Fried Onions

Ingredients

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

Equipment

• frying pan
• paper towels
• sauce pan
• pot
• slotted spoon

Directions

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.
2. Add water and bring to a boil, then simmer, covered, until chicken is tender, 40 minutes to 1 hour.
3. Meanwhile, heat 1 1/2 inches oil in a small heavy saucepan over medium heat until hot but not smoking.
4. 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.
5. Transfer with a slotted spoon to paper towels. Reserve 3 tablespoons oil.
6. Remove chicken from cooking liquid, reserving liquid, and gently pat dry. 3
7. 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.
8. Transfer to a platter.
9. Add remaining 2 teaspoons flour to fat in skillet and cook, stirring, 1 minute.
10. 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.