Chicken Curry in a Hurry

Chicken Curry in a Hurry Healthy Recipe

4 Servings 55 min Cook

Macros/Serving: 690 Calories
Tags: | meat


1 1/2 Tsp, ground Cardamom
1 Tbsp Olive Oil
1 Chicken Chicken, Meat And Skin And Giblets And Neck
1/2 Cup Curry Paste
3 Tbsp Ginger Root
2 Tsp, ground Cumin
1 Can Tomatoes
1 1/3 Cup Fresh Cilantro
1/3 Cup Rice Wine Vinegar
3 Cup, chopped Onions


Peel the ginger and finely grate it.

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.

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; saut 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.