Chicken - Tomato Curry

Easy, and authentic East Indian.

1/2 cup olive or canola oil
1 pound of red onions, chopped
3 to 4 cloves of garlic, chopped
1 1/2 pounds of tomatoes
1 teaspoon turmeric
1 1/2 tablespoons cumin
1 1/2 tablespoons mexican chili powder
1 tablespoon salt
2 1/2 pounds of boneless, skinless chicken thighs
1/2 cup water
1 pound of green beans, chopped to 1 inch
10 to 20 cherry tomatoes, for garnish

YIELD: serves 6-8

COURSE: Casseroles and One Pots



  1. In a large fry-pan, heat your oil on medium-high for one minute. Add the onions and saute them for about 8 minutes.

    Add the garlic and salt, saute for 2 to 3 more minutes. Add the tomatoes and stir well. Add the turmeric, cumin, chili powder, and salt.

    Saute another 5 minutes. Add the chicken. Add the water and bring to a boil. Reduce heat to medium. Cover and cook for 10 minutes until the chicken is done. Add in the green beans and cook, uncovered, for a final 5 minutes.

    Serve in large bowls, or rimmed plates, over rice or couscous. Garnish with cherry tomatoes cut in half.