Another tasty curry dish, again from the north. Aaron and I had this the other night and enjoyed it very much. We ate it with rice, naan and that curried pineapple dish I posted about earlier. Enjoy!
1-1/2 pounds boneless chicken thighs, cut into bite sized pieces
juice of one lime
1 tsp. salt or to taste
4 tbsp. vegetable oil
1 large onion, peeled and finely chopped
2 tbsp. finely chopped ginger
2 tbsp. finely chopped garlic
1-2 finely chopped green chiles or to taste
1 tsp. cumin seed
1/2 tsp. tumeric
1/2 tsp. red pepper
1 tbsp. ground coriander
1 15-oz can diced or crushed tomatoes
1/2 cup hot water
1/2 tsp. garam masala
1/2 cup chopped cilantro
Add the lime juice to the chicken pieces and mix well, the set aside for about 30 minutes to marinate.
Heat the oil in a large skillet and add the cumin seeds and cook until they smell fragrant and begin to sizzle, then add the onion and fry until it begins to brown. Add the finely chopped garlic, ginger and green chiles. Fry about a minute, then add the tumeric, red pepper and coriander. Cook about 1/2 minute, then lower the heat a bit and add half of the tomatoes. Allow that to simmer about 5 minutes, then add the rest of the tomatoes. Then it should cook until the oil seperates from the sauce and it is nearly dry.
Place the chicken pieces in the skillet and increase the heat to high. Cook for 5-6 minutes and then add the water. Reduce the heat and simmer until the chicken is tender and the sauce thickens. At this point add the garam masala and half of the cilantro. Cook for another minute or two, then spoon into a serving dish and garnish with the remaining cilantro. Eat with naan or rice.