Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::4
Ingredients
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2 tablespoons vegetable oil
3 medium onions, finely chopped
1 teaspoon salt
4 cloves garlic, crushed
1 tablespoon minced fresh ginger
1/4 cup hot water
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 medium tomatoes, chopped
2 green chiles, halved lengthways (Optional)
2 skinless, boneless chicken breast halves, cubed
1 teaspoon curry paste, such as Patak's
1/4 cup fresh cilantro leaves, chopped
Directions
Heat oil in a nonstick pan over high heat. Add onion and salt; cook and stir until onion has softened, about 5 minutes.
Reduce heat to low; stir in garlic and ginger until fragrant. Add hot water; cover, and cook, stirring occasionally, until water has evaporated, about 5 minutes.
Add chili powder, ground coriander, cumin, and turmeric; cook and stir over high heat until spices are toasted, about 5 minutes. Stir in tomatoes and green chiles; cover and cook over low heat for 5 minutes.
Add chicken; cook and stir over high heat until browned, 5 to 7 minutes. Stir in curry paste; reduce heat to low, cover and cook until chicken is cooked through, adding a little water if necessary, about 5 minutes. Check seasoning and sprinkle with freshly chopped cilantro.