A Quick Mid-Week Curry
I've been thinking a lot about Thanksgiving recipes and dinner parties and so it was wonderful to make this quick and very easy chicken for a mid-week dinner that was totally different from the recipes I had been reading. No fuss with this recipe, just get it cooking and then go do something else until the chicken is done. I served it over basmati rice and added some pan fried Brussels sprouts that just took a couple of minutes to cook. All in all, dinner was on the table in 30 minutes.
My husband prefers white meat chicken, so I bought breasts and cut them up, but it would certainly be delicious with thighs and legs. If you wanted more of a sauce for this chicken, you could add a bit of light coconut milk as well. I used some red chillies and it had a nice bit of heat to it without being too hot.
INGREDIENTS
| 1 whole | chicken skinned and cut into 8-10 pieces |
| 3 tbs | sunflower oil |
| 1 | large onion chopped finely |
| 2 tsp | cumin seeds |
| salt to taste | |
| 2 | green chillies slit (optional) |
| 1/2 bunch | coriander chopped |
| 1 1/2 tsp | ginger paste |
| 1 1/2 tsp | garlic paste |
| 1 1/2 tsp | cumin powder |
| 1 1/2 tsp | coriander powder |
| pinch | turmeric |
| water as needed | |
PREPARATION:
- Add oil to a pan and add onions, cumin seeds and salt when hot. On medium heat, fry the onions until they are translucent and just begin to change color. Add slit green chillies and 2 tbs of the chopped coriander. Follow this by adding ginger and garlic paste and fry for 30 seconds or so. Add cumin, coriander and turmeric powder and fry for a minute.
- Add the chicken and stir fry until the chicken has sealed and is a white color. Add water so that all the chicken is fully immersed in the water and partially cover with a lid. Let the chicken simmer on low to medium heat until the chicken is cooked. You can add more water whilst the chicken is cooking if you feel it's drying out. Turn off the heat, garnish with the remaining coriander and serve with steamed basmati rice.
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