1 tablespoon vegetable oil
2 large onions, cut into 2 wedges
2 tablespoons red wine vinegar
6 medium chicken pieces
1 tablespoon distilled white vinegar
2 tablespoons chili powder
3 tablespoons chile paste
1 tablespoon honey
1 cup soy sauce
1 tablespoon water
1 teaspoon cornstarch
1 tablespoon curry powder
1 pinch ground black pepper
1 teaspoon white sugar
1 pinch seasoning salt
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper
Heat oil in a small nonstick skillet over medium heat. Saute onions and red wine vinegar until tender. Stir-fry chicken pieces over medium heat for 4 to 6 minutes; remove chicken pieces and cook on medium-high heat for 3 to 5 minutes; remove chicken pieces and transfer to skillet.
Meanwhile, mash tomatoes with 2 teaspoons vinegar. Stir into chicken and tomato mixture. Pour into a 9x13 inch dish.
Drain wine from tomatoes; soak in water and add to skillet with chicken and tomato mixture. Sprinkle with curry powder and add to skillet with chicken; place over medium heat. Cook and stir gently until no longer pink. Add soy sauce and water to skillet; stir. Cook and stir gently until sauce thickens and thickens.
Stir rice into skillet. Stir in chicken, tomato mixture, flour, salt and garlic powder. Cook, stirring occasionally, until mixture thickens.
Saute chicken pieces for 4 to 5 minutes on each side. Remove chicken pieces and transfer to dish. Stir, add water, cornstarch, curry powder, salt and garlic powder. Spoon over noodles and serve.
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