chicken kurma traditional chicken curry

Dinner

Chicken Kurma Traditional Chicken Curry

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.