I often get asked for quick & easy Indian meals that can be made on those busy weeknights. This recipe is my “go to” curry, it’s a simple & delicious, one-pot meal that will satisfy even the pickiest of eaters. This versatile curry can be made using whatever you happen to have on hand by way of pantry & refrigerator items such as paneer, tofu, boiled eggs, vegetables, various meats, chicken, seafood and even canned chickpeas or any other bean of your liking. Just note cooking times may vary accordingly.

I have decided to go with chicken today – but use your family’s favorite vegetables/meats & you too can have a tasty & satisfying dinner on the table in a snap.


EVERYDAY “GO TO” CHICKEN CURRY

Ingredients:

1 lb boneless/skinless chicken, cut into bite size pieces
1 medium onion, finely chopped
2-3 garlic cloves, finely minced
1½” piece of ginger, finely minced
2-3 small green Thai chilies, slit in half lengthwise – to taste
1 cup cherry tomatoes (or grape tomatoes), either halved or quartered depending on their size
1 cup haricot verts (tender young green beans), trimmed & cut in half
6-8 baby potatoes, either halved or quartered depending on their size
½ tsp turmeric (haldi)
½ tsp smoked Spanish paprika
½ tsp ground cumin powder
1 tsp kala/goda masala (or you can use garam masala)
1 tsp ground coriander powder
½ tbsp dried fenugreek leaves (Kasoori methi), optional
1 tbsp good quality tomato paste
1 cup pureed tomatoes
salt & pepper, to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves, for garnish

METHOD:

In a large pot of boiling salted water, add the cut potatoes and cook until just fork tender. Using a large slotted spoon, remove the potatoes & rinse gently under very cold water for a just a minute. Drain well & set aside until needed. Now to the same pot of boiling salted water, add the green beans & cook for just a few minutes. Drain into an ice bath (a small colander in a sitting in a large bowl of ice water works well), this not only stops the cooking but sets their lovely green color as well. Drain well & set aside until needed.

In a large deep skillet or wok on medium high heat, add the oil. When hot, add the onions and sauté until lightly browned. Then add the garlic along with the ginger & green chilies. Stir fry for a few more minutes before adding the spices (turmeric, paprika, ground cumin powder, kala masala, ground coriander powder, Kasoori methi, salt & pepper). Stir and let the spices cook for a minute or two, then add in the tomato paste. Stir well & then after another minute or so, add in the chicken pieces. Mix well to combine all of the ingredients, making sure the chicken pieces are evenly coated with the onion/spice mixture. Let cook for another few minutes and add the pureed tomatoes along with about 2 cups or so of water (you can add as little or as much water as you like). Bring to a gentle boil, cover & reduce the heat to low. Let the curry simmer for 8-10 minutes or until the chicken is completely cooked through, yet still moist & tender. Now add the vegetables (potatoes, green beans & cherry tomatoes), mix well and simmer for another 4-5 minutes uncovered. Garnish with cilantro leaves and serve hot with fresh chapatis & fragrant Basmati rice.




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