Easy Indian Chicken


3 tablespoons curry

4 teaspoons paprika (the hot kind if you have it)

1/2 teaspoon pepper

3 pounds boneless, skinless chicken breast, cut into strips

4 teaspoons minced garlic

½ cup red wine vinegar

¼ cup coil

1 onion, sliced

2 tablespoons grated fresh ginger

1 (29-ounce) can diced tomatoes, drained, 2/3 cup juice reserved

Chopped cilantro for garnish

In a small bowl, stir together the curry, paprika and pepper.  Remove 2 tablespoons of mixture and mix with half the garlic and ½ the red wine vinegar. Sprinkle on chicken and toss to coat.  Heat oil in a large sauté pan over high heat.  Add onion and cook until soft – about 5 minutes.  Reduce heat to medium-high and add ginger, remaining garlic and remaining curry mixture.  Coo briefly.  Add tomatoes, chicken, reserved juice and about 1 cup water.  Bring to a boil, cover and reduce heat.  Simmer for about 20 minutes.  Serve over basmati rice and sprinkle with cilantro if desired.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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