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Chicken Curry in a Hurry

Making your own Indian food at home may seem daunting, but it’s a lot easier than it sounds. This is especially true for chicken curry, which was one of my absolute favorite Saturday night dinners growing up. For years I made chicken curry and would take care packages to my son and daughter during their college years. Their friends would ask for a recipe so I recreated my mom’s classic version.  If a 19-year-old can make this in a college dorm kitchen you can do it too! 
​​​​​​ Chicken Curry in a Hurry
 Makes 4 Servings

  • 1 tsp cumin seeds 
  • 6 tbsp vegetable oil
  • 2 medium sized onions, finely diced (yellow or red/or one of each)
  • 2 cloves garlic, minced
  • 2 tbsp fresh ginger, peeled and finely minced
  • 2 diced medium sized tomatoes or half a can of crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tsp salt
  • 1 tbsp turmeric
  • 1 tbsp garam masala
  • 1/2 tbsp red pepper flakes (to taste)
  • 8 boneless, skinless chicken thighs
  • 1 ¼ cups water

  1. Preheat oven 375 degrees
  2. Heat oil in a large frying pan or saucepan on medium heat. Once hot, add cumin seeds and sauté for 2 minutes.
  3. Add onions and saute 8 minutes. If the onions are browning, turn the heat down a little. Add ginger and garlic, and cook for another 5 to 7 minutes.  
  4. Add tomatoes and cook the mixture until the onions are wilted (about 5 minutes). At this point, you can puree the mix with  an immersion hand blender, but that’s optional. Pureeing the sauce won’t change the taste, but will make the final dish a smoother consistency.   
  5. Add tomato paste and saute for another minute before adding the salt, masala, turmeric, and red pepper flakes. Cook for 2 minutes. If the mixture is sticking add 2 tbsp water and scrap the bottom of the pan.
  6. Add chicken and cook for 10 minutes over medium high heat stirring every couple of minutes.
  7. Add the water and bring the entire mixture to a boil. Let boil for one minute.
  8. Transfer to oven proof casserole dish and place pan in the bottom rack of oven.
  9. Stir after 30 mins and try the sauce, checking to make sure the seasoning has enough salt and spice. Continue cooking for 15 mins or until chicken is cooked through.
       Serve over basmati rice, pita or naan bread.