Chicken Bhuna

Description

• 2 tablespoons vegetable oil

• 3 medium onions, finely chopped

• 1 teaspoon salt

• 4 cloves garlic, crushed

• 1 tablespoon minced fresh ginger

• 1/4 cup hot water

• 1 teaspoon chili powder

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1/2 teaspoon ground turmeric

• 2 medium tomatoes, chopped

• 2 green chiles, halved lengthways (Optional)

• 2 skinless, boneless chicken breast halves, cubed

• 1 teaspoon curry paste, such as Patak's

• 1/4 cup fresh cilantro leaves, chopped

1. Heat oil in a nonstick pan over high heat. Add onion and salt; cook and stir until onion has softened, about 5 minutes.

2. Reduce heat to low; stir in garlic and ginger until fragrant. Add hot water; cover, and cook, stirring occasionally, until water has evaporated, about 5 minutes.

3. Add chili powder, ground coriander, cumin, and turmeric; cook and stir over high heat until spices are toasted, about 5 minutes. Stir in tomatoes and green chiles; cover and cook over low heat for 5 minutes.

4. Add chicken; cook and stir over high heat until browned, 5 to 7 minutes. Stir in curry paste; reduce heat to low, cover and cook until chicken is cooked through, adding a little water if necessary, about 5 minutes. Check seasoning and sprinkle with freshly chopped cilantro.