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Author Notes: This is weeknight-dinner easy (and delicious) which is what makes it perfect for impressing everyone at your next dinner party. —Jahan Lakhani
- 1 medium onion, minced
- 1 red or green chilli (optional)
- 1 tablespoon minced garlic
- 1 tablespoon oil (olive or cooking)
- 1 chicken, skinless and cut into small pieces
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon paprika
- 1/2 tablespoon salt
- 1 tablespoon lemon juice (preferably fresh)
- 2 cups crushed tomatoes
- 2 tablespoons tomato paste
- 3 cups water
- Chilli powder, to taste
- Place minced onion and oil into a large saucepan and sauté over medium heat until brown.
- Add garlic, ginger and chicken to pot and continue to sauté.
- Using a blender, mix cumin powder, coriander powder, turmeric, paprika, salt, lemon juice, crushed tomatoes, tomato paste and 1 cup water.
- Add the blended mixture to the pot.
- Add 1 cup of water to the pot. As the curry cooks, you may want to add a second cup to get the desired consistency or to allow it to cook longer.
- Add chilli powder.
- Simmer the curry on low heat until chicken is cooked, stirring occasionally (approximately 30 minutes).
- Peel 3 potatoes, cut into half lengthwise and then cut each half into quarters, ensuring they are all equal in size.
- Parboil potatoes in a separate pot until fork tender (or just before).
- When chicken is cooked (or close), add potatoes and let simmer for an additional 3-5 minutes.
- Serve with rice (cauliflower or regular) or roti and enjoy!
- This recipe was entered in the contest for Your Best Hands-Off Recipe