Curry . . .In a Hurry! :)

By definition (thank you dictionary.com), a curry is a spicy dish of oriental, especially Indian, origin that is made in many ways but usually consists of meat or fish prepared in a piquant sauce. Curry powder is a spice mixture with many different spices that are combined together, three of which usualy are turmeric, coriander, and cumin.

As a lover of Indian cuisine, it is sometimes a bit daunting to me to cook. So when I discovered a recipe for Ginger and Tomato Shrimp Curry (which my family really enjoys), I thought, why not tweak it and make it with chicken? That is what I did for tonight's dinner. I am sharing this pretty quick and easy Indian-inspired curry dish in hopes that you will enjoy it as well.

Tomato and Ginger Chicken Curry

olive oil (a few Tablespoons, enough to cover the bottom of your pan)

(1) package Trader Joe's Curry Chicken Tenders, approx 1.6 pounds, cut into big bite pieces (yes when I use "short cuts" I will be sure to let you know - they are already marinated in a yummy curry, very fragrant and I love that they are ready to use!)

(1) medium yellow onion, peeled and diced

(1) jalepeno pepper, diced with seeds (now if you like it a bit spicier, feel free to add more!)

(5) cloves garlic, minced

1/2-1 t. turmeric powder (remember this can stain, so be aware!)

1 t. chili powder

1 t. freshly grated ginger

(6) kaffir lime leaves (optional - can be found at a local Asian market - used to flavor, a bit non-edible like bay leaves)

1 can crushed tomatoes

2 large, fresh Roma tomatoes, chopped

2 T. tomato paste

1/4 cup or so of water

zest and juice of (1) lime

1/4 cup - 1/3 cups fresh cilantro, chopped

salt and pepper to taste

Garnish: the greens of fresh scallions, finely chopped

In a large skillet over medium-high heat, heat olive oil (use enough to cover the bottom of your pan, a few tablespoons). Add the chicken tenders and cook for about 4 minutes on each side. Turn the heat down to medium and add the onion, jalepeno, and garlic. Saute for about 4 minutes, or until onion is tender and translucent. Add the turmeric, chili powder, ginger, lime leaves, chopped tomatoes, crushed tomatoes, tomato paste, and water. Simmer for about 5 minutes or so. Stir in lime zest and juice and cilantro. Season according to your tastes with salt and pepper.

Serve over white jasmine or basmati rice (cooked according to rice directions) and garnish with scallions. This is a nice dish paired with a dollop or two of plain, organic yogurt on the side to cool your palette . . . or. . .if you're ambitious use the yogurt to make a raita as an accompaniment! DELISH!