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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 large onions, sliced (4 cups), divided |
1 (1-inch) piece peeled ginger, chopped |
4 garlic cloves |
2 1/2 cups water, divided |
2 tablespoons vegetable oil |
1 chicken (about 3 1/2 pounds), cut into serving pieces |
2 tablespoons curry powder (preferably madras) |
2 tablespoons tomato paste |
1 tablespoon sugar |
1 key lime, thinly sliced |
2 tablespoons fresh key lime juice |
accompaniment: steamed rice |
Directions:
1. Blend 1 cup onions with ginger, garlic, and 1/2 cup water in a blender.
2. Heat oil in a 12- to 14-inch heavy skillet over medium-high heat until it shimmers. Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Brown, skin side down, about 6 minutes (dont turn over), then transfer to a plate. Add remaining onions to skillet and cook, stirring occasionally, until softened and browned, 8 to 10 minutes. Transfer with a slotted spoon to plate with chicken.
3. Reduce heat to medium and add onion-ginger paste to skillet. Cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Stir in tomato paste, remaining 2 cups water, sugar, and 1/2 teaspoon salt and bring to a simmer.
4. Return chicken and onions to skillet with sliced lime and simmer, partially covered, turning chicken once, until just cooked through, 25 to 30 minutes.
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