Description
Chicken curry with rice is a beloved classic that only needs a minor modification to qualify as quick and easy: a jar of curry paste.
Ingredients
- 3 Tablespoons Vegetable Oil
- 1 teaspoon Black Mustard Seeds
- 1 whole Onion, Chopped
- 2 teaspoons Ginger, grated
- 2 teaspoons Garlic, Chopped
- 1 jar (10 Oz. Size) Madras Spice Paste
- 14 ounces, fluid Crushed Tomatoes
- ½ cups Chicken Stock
- 2 pounds Chicken Thighs, Chopped
- 2 teaspoons Cilantro For Garnish
Preparation
Heat oil in a pot on medium-high until shimmering. Add mustard seeds to hot oil and heat until they begin to pop, then add chopped onions. Sautée onions until soft and lightly browned.
Add ginger and garlic and sauté for 30 seconds. Add spice paste and sauté for 30 more seconds.
Add tomatoes, stock and chopped chicken to pot. Cover and simmer until chicken is cooked through (approximately 15—20 minutes).
Uncover and continue to simmer until liquid has reduced to preferred consistency (approximately 5 minutes). Serve over basmati rice and garnish with chopped cilantro.
