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Chicken Curry

Ingredients

  • 1 pound chicken tenders, cut into 1 inch pieces
  • 2 onions, halved and thinly sliced
  • 1 fresh green chili I used a red one
  • a thumb-sized piece of fresh ginger, minced
  • a small bunch of cilantro
  • 1 15-oz can of garbanzo beans, drained
  • 1-2 Tbs vegetable oil
  • 1-2 Tbs butter
  • 1/2 cup Pataks Biryani Paste
  • 1 14-oz can coconut milk
  • salt and pepper to taste
  • plain yogurt at the table
  • 1 lemon

Instructions

  • Separate the cilantro stems from the leaves and mince the stems up. Chop the leaves and set aside for garnish.
  • Heat the oil and butter in a skillet. Add the onions, chili, ginger and cilantro stalks and cook for 10 minutes or so, stirring often, until golden and softened.
  • Add the curry paste, coconut milk, garbanzo beans and chicken. Stir well to coat everything, then add a 1/2 can of water and stir.  Bring to a boil, turn down to a simmer, cover and simmer 30 minutes or so. Taste and season with salt and pepper.
  • Squeeze some lemon juice on top, sprinkle the fresh cilantro leaves on top and serve with rice. Have a dish of plain yogurt on the table and some lemon wedges.