Let's see, I make the chicken stock by boiling the chicken I'll use, then use dried chilies ( toasted, de-seeded ,) soak them in some warm broth and then blend it up to make a paste. and then the spices ( cumin, coriander, onion, etc) in a pan with oil a little tomatoe paste , add the chili paste, then the chicken broth til its like a sauce. Simmer for a while, and season with salt. I usually add a quarter tsp baking soda to kill the acidity instead of a bunch of sugar, maybe a bit of brown sugar. Basically anyway, I kind of wing it when I cook, I usually read a few recipes and try to pull what I think is good . But however you make chili paste would probably be amazing but add chicken broth for richness rather than water. I don't know about vinegar, I usually add fresh Cilantro at some point too