Ingredients
4
4 servings
- •2 onions, coarsely chopped
- •2 red chile peppers, stemmed and seeded
- •1 (2 inch) piece fresh ginger, grated
- •2 cloves garlic
- •1 splash water, or as needed
- •salt and ground black pepper to taste
- •1 tablespoon vegetable oil
- •0.25 cup Madras curry powder
- •4 skinless, boneless chicken breasts, cut into large chunks
- •1 (14 ounce) can chopped tomatoes
- •0.5 cup chopped cilantro, or to taste
Instructions
- Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.
- Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.
- Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.
- Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.
Nutritional Facts
Per 4 servings
- Calories: 246
- Carbohydrate: 21g
- Fat: 7g
- Fiber: 4g
- Protein: 26g
- Sugar: 9g
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