Quick Chicken Curry

Ingredients

Chicken Curry

• 4 small chicken breasts, or 6 chicken thighs, boneless, skinless

• Salt

• Pepper

• 2 tbsp garam masala

• 2-3 tbsp oil

• 2 tbsp butter

• 1 onion diced

• 2 garlic cloves chopped

• 1 tbsp minced ginger

• 1 fresh chile pepper (finger chile or jalapeno)

• 2 tbsp Indian curry paste

• 1 (28 oz) can diced tomatoes

• 1 (14 oz) can coconut milk

• 2 tbsp peanut butter

• 1/2 lemon juice

• handful of cilantro or mint chopped

Basmati Rice with Peas

• 1.5 c basmati rice, rinced

• 1.5 c water

• 1 c frozen peas

Pappadums with Easy Yogurt Dip

• 1 package papadums

• 1.5 c plain yogurt (or greek)

• 3/4 mango chutney

Preparation

Chicken Curry

Cut chicken into large chinks. Season chicken with salt, pepper and garam masala.

Heat oil in a large skillet over medium heat. Add butter and chicken and brown it on both sides, about 3-5 min. Remove from pan. If pan is dry, add more oil. Add onion, garlic. ginger, and chile. Cook 2-3 min and add curry paste. Cook for 2 more minutes, until fragrant.

Add tomatoes, coconut milk and peanut butter. Bring to boil. Reduce heat to a simmer. Add chicken back to the pan. Continue to cook until chicken is cooked and sauce has thicken, about 10 min. Stir in fresh lemon juice and cilantro.

Basmati Rice with Peas

In small saucepan, add rice water and salt. Stir. Bring to a boil over high heat. Reduce heat to low. Add frozen peas. Cover and cook for 15-18 min. Remove from heat. let stand covered for 5-10 min. Fluff with fork and serve.