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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Complex and richly flavored with aromatic spices, this chicken curry is also quick and easy to prepare. To save even more time, use an already cut-up best of fryer chicken (preferably organic) for this dish. Ingredients:
1/2 cup mild indian curry paste (such as patak's) |
1/3 cup white wine vinegar |
3 tablespoons minced peeled fresh ginger |
2 teaspoons ground cumin |
1 1/2 teaspoons ground cardamom |
1 3-to 3 1/2-pound cut-up chicken |
1 tablespoon olive oil |
3 cups chopped onions (about 2 medium) |
1 14 1/2-ounce can diced tomatoes in juice |
1/3 cup chopped fresh cilantro |
Directions:
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 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.
3. Per serving: 494.48 kcal calories, 49.6 % calories from fat, 27.23 g fat, , 6.88 g saturated fat, 142.41 mg cholesterol, 13.83g carbohydrates, 2.26 g dietary fiber, 47.05 g protein Nutritional analysis provided by Bon Appétit See Nutrition Data's analysis of this recipe ›
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