• 2 tablespoons vegetable oil

  • 3 medium onions, finely chopped

  • 1 teaspoon salt

  • 4 cloves garlic, crushed

  • 1 tablespoon minced fresh ginger

  • 1/4 cup hot water

  • 1 teaspoon chili powder

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground turmeric

  • 2 medium tomatoes, chopped

  • 2 green chiles, halved lengthways (Optional)

  • 2 skinless, boneless chicken breast halves, cubed

  • 1 teaspoon curry paste, such as Patak's

  • 1/4 cup fresh cilantro leaves, chopped


  1. Heat oil in a nonstick pan over high heat. Add onion and salt; cook and stir until onion has softened, about 5 minutes.

  2. Reduce heat to low; stir in garlic and ginger until fragrant. Add hot water; cover, and cook, stirring occasionally, until water has evaporated, about 5 minutes.

  3. Add chili powder, ground coriander, cumin, and turmeric; cook and stir over high heat until spices are toasted, about 5 minutes. Stir in tomatoes and green chiles; cover and cook over low heat for 5 minutes.

  4. Add chicken; cook and stir over high heat until browned, 5 to 7 minutes. Stir in curry paste; reduce heat to low, cover and cook until chicken is cooked through, adding a little water if necessary, about 5 minutes. Check seasoning and sprinkle with freshly chopped cilantro.