Chicken Key Lime Curry

• 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

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

onions, ginger, garlic, water, vegetable oil, chicken, curry powder, tomato paste, sugar, lime, fresh key lime juice, accompaniment

Taken from www.epicurious.com/recipes/food/views/chicken-key-lime-curry-351856 (may not work)