Chicken Curry in a Hurry

Ingredients

• Cardamom

  Spices

  1 ½ tsp, ground or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• 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 thigh

  Broilers or fryers, meat only, raw

  4 thigh, bone and skin removed or 276g

• Brown rice

  Medium-grain, cooked

  4 cup or 780g

Directions

1. Peel the ginger and finely grate it. 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.
2. 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; saut 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.
3. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve with rice.