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
Ingredients
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1
medium onion, minced
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1
red or green chilli (optional)
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1 tablespoon
minced garlic
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1 tablespoon
oil (olive or cooking)
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1
chicken, skinless and cut into small pieces
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1 tablespoon
cumin powder
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1 tablespoon
coriander powder
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1/2 teaspoon
turmeric powder
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1 tablespoon
paprika
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1/2 tablespoon
salt
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1 tablespoon
lemon juice (preferably fresh)
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2 cups
crushed tomatoes
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2 tablespoons
tomato paste
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3 cups
water
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Chilli powder, to taste
Directions
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Place minced onion and oil into a large saucepan and sauté over medium heat until brown.
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Add garlic, ginger and chicken to pot and continue to sauté.
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Using a blender, mix cumin powder, coriander powder, turmeric, paprika, salt, lemon juice, crushed tomatoes, tomato paste and 1 cup water.
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Add the blended mixture to the pot.
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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.
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Add chilli powder.
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Simmer the curry on low heat until chicken is cooked, stirring occasionally (approximately 30 minutes).
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Peel 3 potatoes, cut into half lengthwise and then cut each half into quarters, ensuring they are all equal in size.
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Parboil potatoes in a separate pot until fork tender (or just before).
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When chicken is cooked (or close), add potatoes and let simmer for an additional 3-5 minutes.
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Serve with rice (cauliflower or regular) or roti and enjoy!
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