Chicken Curry in A Hurry
Over a year ago
3,619 views
Ingredients
- ½ Cup Pataks Mild Indian Curry Paste
- 1/3 Cup White Wine Vinegar
- 3 Tbls Grated fresh ginger
- 2 Tsp Ground cumin
- 1½ Tsp Ground Cardamon
- 8 Boneless skinned chicken thighs/breasts
- 1 Tbls Olive oil
- 2 Medium Onions. chopped
- 1 Large Can Chopped tomatoes in juice
Accompaniment
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Description
So easy to make and really really delicious.
Method
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1
1. Blend together Pataks paste, white wine vinegar, ginger, cumin and cardamom in a food processor to form a paste.
2. Put spice paste in a large bowl add chicken portions and rub to coat well.
3. Add salt and pepper to taste
4. Marinade for a minimum of two hours
5. Heat olive oil in large non-stick pan over medium-high heat
6. Add chicken pieces and any spice paste remaining in bowl to pan cook until well browned (approx 3mins per side)
7. Remove chicken
8. Add onions to pan and saute until golden adding water by tablespoons if dry (about 5 mins)
9. Add chopped tomatoes with juice and simmer. Return chicken to pan and make sure that they are covered in juice and simmer.
10. Reduce heat cover and cook until chicken is cooked through adding water if necessary to thin juices. Turn chicken once. (approx 25mins)
11. Serve with Jasmine rice and sag aloo
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