- 1/2 cup mild Indian curry paste
- 1/3 cup white wine vinegar
- 3 tablespoons minced peeled fresh ginger
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cardamom
- 6 chicken breasts
- 1 tablespoon olive oil
- 3 cups chopped onions
- 1 14 1/2-ounce can diced tomatoes in juice
Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in food processor; blend to paste. Transfer spice paste to large bowl; chicken and rub to coat well, then sprinkle generously with salt and pepper.
Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once. Transfer chicken pieces and juices to shallow bowl.
Adapted from Bon Appétite