If you are using dry red chilis, In a food processor, pulse the chilies, with a splash of water until a paste forms. Add more water if paste is too thick. If you are using the sun dried chili sauce, just add sauce to food processor. Add turmeric, garlic, ginger, vinegar, and brown sugar to the food processor and pulse until smooth paste, slightly wet to coat chicken. Pour paste into a large bow, add chicken and coat chicken. Refrigerate the chicken overnight or for 6 hours.

Heat oil in the Dutch oven over medium-high heat. Add onions, carrots, butter, anchovy paste and cook until edges are beginning to brown.
Take the chicken out of the paste and scrape some of the sauce off with your hands (You will add the reserved marinade curry paste after chicken is removed from pot), then place in the pot, allowing to fry for 5 minutes and flip chicken and cook 5 more minutes. Remove chicken and set aside; it will not be cooked through.
Add tomato paste, chopped tomatoes, reserved marinade curry paste to pot, scraping the bottom to incorporate onions and any bits of chicken. and add 1 cup water or chicken broth. Salt and pepper to taste. Cook for 40 minutes over medium heat.

Arrange the chicken back in the pot, Cover. Cook over low heat for 45-50 minutes, or until chicken is tender and separates easily with a fork.
Serve hot, with basmati rice or naan.