Ingredients

• 2 tablespoons vegetable oil
• 3 medium onions , finely chopped
• 1 teaspoon salt
• 4 cloves garlic , crushed
• 1 tablespoon minced fresh ginger
• 0.25 cups hot water
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoons ground turmeric
• 2 medium tomatoes , chopped
• 2 greens chiles , Optional
• 2 skinless , boneless chicken breast halves, cubed
• 1 teaspoon curry paste , such as Patak's
• 0.25 cups fresh cilantro leaves , chopped

Instructions

1. 1 Heat oil in a nonstick pan over high heat. Add onion and salt; cook and stir until onion has softened, about 5 minutes.
2. 2 Reduce heat to low; stir in garlic and ginger until fragrant. Add hot water; cover, and cook, stirring occasionally, until water has evaporated, about 5 minutes.
3. 3 Add chili powder, ground coriander, cumin, and turmeric; cook and stir over high heat until spices are toasted, about 5 minutes. Stir in tomatoes and green chiles; cover and cook over low heat for 5 minutes.
4. 4 Add chicken; cook and stir over high heat until browned, 5 to 7 minutes. Stir in curry paste; reduce heat to low, cover and cook until chicken is cooked through, adding a little water if necessary, about 5 minutes. Check seasoning and sprinkle with freshly chopped cilantro.

Nutrition per serving