Naseema Kashefi prepares this richly flavored chicken curry on the milder side for New Arrival Supper Club events in Los Angeles. Add more serrano if you like it hot.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 medium tomatoes, diced
- 3 cloves garlic, thinly sliced
- 1 (1 inch) piece fresh ginger, peeled and minced
- 1 serrano pepper, seeded and minced
- 1 tablespoon tomato paste
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 ½ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
- ½ medium red bell pepper, diced
- ½ medium green bell pepper, diced
- juice of 1/2 lemon or lime
- fresh cilantro and/or mint for garnish
Directions
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes. Add tomatoes, garlic, ginger, serrano, tomato paste, turmeric, salt and pepper. Bring to a simmer. Reduce heat to maintain a simmer, cover and cook for 10 minutes.
- Add chicken and increase heat to maintain a lively simmer. Cook, stirring occasionally, until the chicken is almost cooked through, about 5 minutes. Add bell peppers and lemon (or lime) juice and cook, stirring occasionally, until the chicken is just cooked through, 5 to 10 minutes more. Garnish with cilantro and/or mint, if desired.