Chope the red chillies into half and dip them in the apple cider vinegar for atleast 15 minutes
To a skillet add 2 tablespoons of ghee
When adequately hot – add in the cumin seeds and minced garlic
Saute for a minute until the garlic is translucent and then add in all the chopped veggies alongwith a teaspoon of Himalayan Sea Salt and cook for 3-4 minutes
After 3-4 minutes add in the spices and red wine and cook for another 2-3 minutes
Meanwhile grind the chilies into a not so smooth paste and add the paste to the stew alongwith the crushed tomatoes- mix well and cook for another 3-4 minutes
Add in the chicken and coat well in the base sauce
Add in 1 cup of chicken stock if using stock and cook the chicken on a medium to low flame for 60 whole minutes while checking on the stew at every 20 minute interval
After the first 20 minute interval check on the stew – mix well and add in 1/3rd cup of water (if using water) – do not add if using stock
After the next 20 minute interval add in extra 1/2 cup of water again
I like the consistency of stew / chili on the soupy side and hence I recommend adding 1/2 cup – however if you like the consistency on the thicker side – you can add less than half cup water as per your choice
This step is valid for those using chicken stock as well – i.e. after 40 minutes if you feel you stew / chili needs to loosen up a bit add in a little water as per your choice
After the third 20 minute interval the stew / chili should be done
Garnish with chopped coriander leaves
Devour!