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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