A Twist on Chicken Curry by Divya Gugnani

Behind the Recipes

Makes 4 servings

INGREDIENTS:

1 3–3 1/2–pound cut–up chicken
1/2 Cup mild Indian curry paste
1/3 Cup white wine vinegar
3 Tablespoons ginger, minced and peeled
2 teaspoons cumin, ground
1 1/2 teaspoons cardamom, ground
1 Tablespoons olive oil
3 Cups onions (about 2 medium), chopped
1 14 1/2 oz. can diced tomatoes in juice
1/3 Cup fresh cilantro, chopped

PREPARATION:

1. Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.

2. Heat 1 Tablepoon olive oil in large non–stick skillet over medium–high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3-5 minutes per side.

3. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by if required, about 5 minutes.

4. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer.

5. Reduce heat to medium–low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to add gravy, if desired, and mixing up the pieces. Approximately 20 minutes.

6. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.

Serve with basmati rice and salad.

< PREVIOUS RECIPE NEXT RECIPE >

Share This >