Chicken Karahi

Deep red, fragrant and flavorful, but not too spicy, this chicken dish is a good way to introduce Indian food to those unfamiliar with the cuisine.  

3 Tbsp oil
1 large yellow onion, diced
2 Tbsp grated fresh ginger
4 large cloves garlic, minced
4 boneless skinless chicken breasts, cut into chunks
14-oz can diced tomatoes
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 tsp Kashmiri chile powder
1/2 tsp turmeric
1 1/4 tsp salt
2 Tbsp tomato paste
1/4 c chopped cilantro

Heat oil on medium-high in a large skillet. Add onions, ginger, and garlic; sauté 5 minutes until onions become translucent. 

Add tomatoes and spices (cumin through salt). Stir well. When fragrant, stir in chicken. Lower heat to medium; cook covered 10-15 minutes or until chicken is fully cooked. 

Stir in tomato paste. Add water as needed to adjust consistency. 

Serve, garnished with cilantro. Serves 6 as part of an Indian meal.