CHICKEN CURRY IN A HURRY
Provided by Bon Appétit Test Kitchen
Categories Food Processor Chicken Onion Sauté Quick & Easy Low Cal Dinner Lunch Curry Healthy Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- 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; sauté 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#curries #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #fruit #poultry #asian #indian #easy #chicken #stove-top #dietary #spicy #meat #chicken-breasts #taste-mood #equipment
You'll also love
Tyrone Van der Nest
[email protected]I would not recommend this recipe to anyone.
simon cole
[email protected]This recipe is not worth the effort.
Janat Gul
[email protected]This recipe is too complicated.
TUMUHAIRWE BABRA
[email protected]This recipe is missing some key ingredients.
Gaige Keep
[email protected]I'm vegan. Can I make this recipe without chicken?
rinku robiul
[email protected]This recipe is too spicy for me. How can I tone it down?
Ruo Grand
[email protected]I don't have any coconut milk. Can I use another type of milk?
Nathalia Laguerre
[email protected]I'm allergic to peanuts. Can I substitute another nut or seed?
Alam Alam
[email protected]This recipe is a great way to get kids to eat their vegetables.
KAWOOYA MARTIN
[email protected]I'm not a big fan of curry, but this recipe changed my mind.
Md imran ali shuvo
[email protected]This recipe is perfect for a busy weeknight meal.
Rahim Miya
[email protected]I'm definitely going to make this recipe for my next dinner party.
MD Manirul
[email protected]This recipe looks delicious!
Sher Maseed
[email protected]I can't wait to try this recipe!
Popi Aktar
[email protected]This recipe is a keeper!
Ademilolu Joshua
[email protected]This curry is the perfect comfort food. It's warm, flavorful, and satisfying. I always feel better after eating it.
Tabitha Lee
[email protected]I love that this recipe is so versatile. I've made it with chicken, shrimp, and tofu, and it's always delicious. I also like to add different vegetables, depending on what I have on hand.
Ram Kathariya
[email protected]This recipe is a great way to use up leftover chicken. I made a big batch of roasted chicken on Sunday, and then used the leftovers to make this curry on Monday. It was just as good as when I made it with fresh chicken!
Ukpai Victor
[email protected]I've tried many chicken curry recipes, but this one is by far the best. The combination of spices is perfect, and the chicken is always cooked to perfection. I highly recommend this recipe!
Zohaib Ali tanoli
[email protected]This chicken curry is a lifesaver! I'm always short on time during weeknights, but this recipe came together in under 30 minutes. The chicken was tender and juicy, and the sauce was flavorful and creamy. My family loved it!