Time to sharpen that knife, girlfriends. Just a bit of chopping therapy creates this melodious meltdown of intense, smoky flavors that bottled curry powder cannot produce. So pour a glass of wine and resign yourself to the simple pleasures of domesticity (diva style, of course).
This dish is fabulous paired with a tsatziki (cucumber-yogurt salad) and a slather of feisty tomato chutney. Fold it all into Indian naan, the East Indian white-flour flatbread and go culinary day-tripping across the globe.
Serves 4 to 6
3 tablespoons vegetable oil
1 large sweet onion, finely diced
Coarse salt, freshly ground black pepper, to taste
2 tablespoons fresh ginger, minced
3 to 4 cloves garlic, minced
2 jalapeños, seeded and chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1 (14.5-ounce) can petite diced tomatoes
3 to 4 boneless chicken breasts, cut into 1 1/2-inch chunks, seasoned with salt
1 tablespoon garam masala
1/2 cup fresh cilantro, chopped
In a large skillet, heat the oil over medium heat and sauté the onion until golden, about 10 minutes. Season with salt and pepper.
Add the ginger, garlic and jalapeños, and stir-fry for about 2 minutes, seasoning again with another pinch of salt. Add all the dry spices, and stir-fry about 2 minutes.
Pour in the tomatoes and stir to combine. Add the chicken and cook for 20 minutes, stirring often. When the chicken is cooked through, add the garam masala. Reduce heat to low for about 2 minutes. Remove from heat and sprinkle with fresh cilantro.
