4 Servings 55 min Cook
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.
