Ingredients Jump to Instructions ↓

  1. 1 33 1/2pound cutup chicken

  2. 1/2 Cup mild Indian curry paste

  3. 1/3 Cup white wine vinegar

  4. 3 Tablespoons ginger, minced and peeled

  5. 2 teaspoons cumin, ground

  6. 1 1/2 teaspoons cardamom, ground

  7. 1 Tablespoons olive oil

  8. 3 Cups onions (about 2 medium), chopped

  9. 1 14 1/2 oz. can diced tomatoes in juice

  10. 1/3 Cup fresh cilantro, chopped

Instructions Jump to Ingredients ↑

  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 nonstick skillet over mediumhigh 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; saut 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 mediumlow; 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.<


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