Curry in a Hurry

Pairs Well With


1/2 cup mild Indian curry paste (such as Patak's)

1/3 cup white wine vinegar

3 tablespoons minced peeled fresh ginger

2 teaspoons ground cumin

1 1/2 teaspoons ground cardamom

1 3-to 3 1/2-pound cut-up chicken

1 tablespoon olive oil

3 cups chopped onions (about 2 medium)

1 14 1/2-ounce can diced tomatoes in juice

1/3 cup chopped fresh cilantro


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.