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1- Combine curry paste, white wine vinegar, gunger, cumin, and cardamom in processopr to blend paste.
2-Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, and then sprinkle generously with salt.
3-Heat 1 tablespoon of olive oil in large non-stick skillet over medium high heat
4-Add chicken pieces and any spice paste remaining in bowl to skillet
5-Cook until well browned about 3 min per side
6-Transfer chicken to bowl
7- Add onions to skillet sate until golden, adding water by tablespoon's if dry, about 5 min
8-Add diced tomatoes with juice; bring to simmer
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