chicken curry in a hurry

★★★★★ 1
SuzyV2329 avatar
By Suzy Chaves
from Cumberland, RI

Richly flavored with aromatic spices, this chicken curry is also quick and easy to prepare.

★★★★★ 1
serves 4

Ingredients For chicken curry in a hurry

  • 1/2 c
    mild indian curry paste (such as patak's)
  • 1/3 c
    white wine vinegar
  • 3 Tbsp
    minced peeled fresh ginger
  • 2 tsp
    ground cumin
  • 1 1/2 tsp
    ground cardamom
  • 1
    3-to 3 1/2-pound cut-up chicken
  • 1 Tbsp
    olive oil
  • 3 c
    chopped onions (about 2 medium)
  • 1
    14 1/2-ounce can diced tomatoes in juice
  • 1/3 c
    chopped fresh cilantro

How To Make chicken curry in a hurry

  • 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.

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