Categories: Entrees, chicken, curry, indian

Ingredients

• 4 skinless chicken breasts, cut into 1/2 inch cubes
• 2 inch piece fresh ginger, peeled
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/2 cup cilantro, finely chopped
• 1 lemon
• 3 tbsp veg oil
• 1 red onion, roughly chopped
• 1 tsp chili powder
• 1 tsp garam masala
• 1 tsp ground turmeric
• 10 oz light cream, or 3/4 cup plain yogurt plus 1 tsp flour
• 2 tsp tomato paste

Directions

1. Grate half the ginger and zest the lemon. Add garlic, cilantro, 1 tbsp of veg oil, half the lemon’s juice, a tbsp of cream or yogurt, sald and pepper. Stir, add chicken and mix gently. Set aside to marinate.

2. Heat the remaining oil in a heavy skillet over low heat. Roughly chop the remaining ginger and add it to the oil with the onion. Cook gently for 10-15 minutes until carmelized. Add the spices and stir well to combine. Cook for an additional 2-3 minutes to marry the flavors. Season with a good pinch of salt, then scrape into a bowl and reserve.

3. Increase the heat to med high and add the chicken pieces. Cook, turning occasionally, until brown and cooked through, but still tender. Return the onion mixture to the skillet and add the cream, if using, or the flour then the yogurt. Stir in the tomato paste and simmer for 5 minutes.

4. Check for seasoning, adding salt or lemon juice as needed. Serve with basmati rice or naan.

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