Chicken Curry In A Hurry Recipe

Name: Chicken Curry In A Hurry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mild Indian curry paste (such as Patak's); 1/3 cup white wine vinegar; 3 tablespoons minced peeled fresh ginger; 2 teaspoons ground cumin; 1 1/2 teaspoons ground cardamom; 1 3-to 3 1/2-pound cut-up chicken; 1 tablespoon olive oil; 3 cups chopped onions (about 2 medium); 1 14 1/2-ounce can diced tomatoes in juice; 1/3 cup chopped fresh cilantro

Servings: persons

1/2 cup mild Indian curry paste (such as Patak's)
1/3 cup white wine vinegar
3 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 1/2 teaspoons ground cardamom
1 3-to 3 1/2-pound cut-up chicken
1 tablespoon olive oil
3 cups chopped onions (about 2 medium)
1 14 1/2-ounce can diced tomatoes in juice
1/3 cup chopped fresh cilantro

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; saute 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.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup mild Indian curry paste (such as Patak's), 1/3 cup white wine vinegar, 3 tablespoons minced peeled fresh ginger, 2 teaspoons ground cumin, and more.

Yes, Chicken Curry In A Hurry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry In A Hurry

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