Chicken Curry in a Hurry
By Hari Nayak, My Indian Kitchen
Reprinted with the express permission of Tuttle Publishing.
Prep time: 5 minutes
Cook time: 15 minutes
1 large onion (about ½ lb/250 g), peeled and coarsely chopped
2 fresh green chili peppers, coarsely chopped
¼ teaspoon ground turmeric
3 tablespoons coarsely chopped garlic
One 1-in (2.5-cm) piece fresh ginger, peeled and coarsely chopped
1 teaspoon cumin seeds
4 tablespoons oil
1¼ to 1½ lbs (600 g to 750 g) skinless, boneless chicken thighs and/or breasts, cubed
1 teaspoon salt, plus more if needed
2 tablespoons tomato paste
1 teaspoon Home-Style Garam Masala
1 cup (250 ml) water
4 tablespoons chopped fresh coriander leaves (cilantro)
1. Place the onion, green chili peppers, turmeric, garlic, ginger, and cumin seeds in a blender and process, adding a few tablespoons of water to make a smooth thick paste.
2. Heat the oil in a large saucepan or wok over medium-high heat. Add the chicken and salt and fry, stirring frequently, for 7 to 10 minutes, or until golden. Using a slotted spoon, remove the chicken from the pan and set aside.
3. To same pan you used to cook the chicken, add the spice paste and fry over low heat for 2 minutes, until fragrant. Add the chicken, tomato paste, Home-Style Garam Masala and cook gently, stirring well, for 3 to 4 minutes. Add the water, cover the pan, and increase the heat to medium. Simmer gently for 15 minutes, or until the chicken is cooked through and tender. Taste for seasoning, and add more salt if needed. Sprinkle with the fresh coriander leaves and serve hot.