Chicken Curry in a Hurry

Ingredients

• Curry paste

  ½ cup or 120g

• Ginger root

  Raw

  3 tbsp or 18g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Rice wine vinegar

  ⅓ cup or 79g

• Onions

  Raw

  3 cup, chopped or 480g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

Directions

1. Peel the ginger and finely grate it. Combine curry paste, white wine vinegar, ginger, and cumin 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.
2. Heat 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; cook until golden. 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 done. Sprinkle each portion with cilantro if desired.