Indian Chicken Curry

Yield: 4 Servings

Ingredients:

- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1/2 teaspoon cumin seed (optional)
- 1 1/2 cups finely chopped onion (about 1 medium onion)
- 1 1/2 tablespoons minced garlic (about 3 cloves)
- 1 tablespoon minced ginger (about a 1-inch piece)
- 4 tablespoons tomato paste
- 1/4 teaspoon turmeric
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/4 teaspoon ground cayenne pepper, or slightly more or less to taste
- 1/2 teaspoon salt
- 1 pound skinless, boneless chicken thighs or breasts, cut into pieces about 1 1/2 by 2 inches
- 6 sprigs chopped fresh cilantro leaves for garnish (optional)

Directions:

1. In Dutch oven or large skillet, heat oil and butter over medium-high heat for 1 minute. Add cumin seed if using, and toast seeds for 1-2 minutes until sizzling and fragrant. Add onion to the pan and cook, stirring occasionally, for about 7 minutes or until onion begins to brown.

2. Add garlic and ginger and cook, stirring, another 1-2 minutes, until garlic browns.

3. Add tomato paste, turmeric, ground cumin, ground coriander, ground cayenne and salt, and stir well for 1-2 minutes. Mixture will be thick; add 2-3 tablespoons water to make it easier to stir.

4. Place chicken pieces in pan and cook, stirring occasionally, for 2 minutes. Add 1/2 cup water, stir well and cover pan. Turn heat to low and simmer curry 8 minutes. Taste sauce for salt and add more if necessary. Serve sprinkled with chopped cilantro leaves if you like.

Please make this dish and tell me how was that?