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8 plum tomatoes
1 large onion
1 tbsp butter
2 tbsp curry paste
1/2 tsp ground cumin
1/2 tsp salt
1 whole cooked deli chicken, or 4 uncooked, skinless, boneless chicken breasts
2 large sweet potatoes
284-mL can undiluted chicken broth
1/2 cup chopped fresh cilantro
Coarsely chop tomatoes and set aside. Finely chop onion. Melt butter in a large saucepan over medium heat. Add onion, curry paste, cumin and salt. Stir often until onion softens, 4 to 5 minutes. Meanwhile, discard skin from deli chicken. Tear meat into large chunks. Or slice uncooked breasts into thick strips.
Add tomatoes to onion. Stir often until they start to soften, 4 to 5 minutes. Meanwhile, peel potatoes and cut into 1-1/2-inch (3.5-cm) chunks. Pour broth into pan, then stir in potatoes. Bring to a boil. Cover and reduce heat to medium-low. Stir occasionally until potatoes are almost tender, 15 minutes. Add cooked or raw chicken. Cover and cook until potatoes are tender and raw chicken is cooked, 5 to 10 more minutes. Remove from heat. Stir in coriander. Serve over rice. Great with a spinach-and-mushroom salad and warm roti for dipping.
Calories 364, Protein 25.4g, Carbohydrates 37.5g, Fat 13g, Fibre 4g, Sodium 718mg.
This isn't regional Indian fare, but an easy everyday curry you can make with deli-roasted chicken.