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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this delicious curried chicken dish with steamed basmati rice or Indian flatbreads. Ingredients:
3 cups chopped onions |
1 1/2 cups chopped seeded tomatoes (about 4 medium) |
2 1/2 tablespoons distilled white vinegar |
1 large garlic clove, chopped |
1 teaspoon minced peeled fresh ginger |
1 teaspoon tomato paste |
1 teaspoon garam masala |
1 teaspoon ground turmeric |
1/2 teaspoon paprika |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/4 teaspoon (or more) cayenne pepper |
2 tablespoons vegetable oil |
6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces |
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces |
1 1/2 cups low-salt chicken broth or water |
Directions:
1. Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; sauté 5 minutes. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.
2. *A spice mixture available at Indian markets, some specialty foods stores, and many supermarkets. To substitute, mix 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon; use 1 teaspoon of mixture.
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