Dinner Tonight: Murgh Keema (Ground Chicken Curry) Recipe

• 1 large white onion
• 3 tablespoons vegetable oil
• 3 medium cloves garlic, roughly chopped (about 3 teaspoons)
• 1 pound ground chicken or turkey
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 5 tablespoons plain yogurt
• 2 medium tomatoes, peeled and chopped
• 1 teaspoon kosher salt
• 8 ounces waxy potatoes (such as red potatoes), peeled and cut into 3/4-inch cubes
• 1/2 cup roughly chopped cilantro leaves

1. Finely dice 3/4 of onion and thinly slice remaining 1/4. Set aside. Heat oil iover medium high heat in heavy-bottomed 12-inch stainless steel skillet until shimmering. Add diced onion. Cook, stirring occasionally, until onions start to brown around the edges, 3-4 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute longer.
2. Add ground chicken, turmeric, and cayenne. Stir well, and cook until chicken is no longer pink, about 2 minutes. Pour in yogurt. Stir well, and cook for one minute, until yogurt is absorbed.
3. Add tomatoes, salt, and potatoes. Stir well. Cover skillet and turn heat to low. Cook until potatoes are tender, about 15 minutes. Season with more salt to taste. Garnish with sliced onions and cilantro.

white onion, vegetable oil, garlic, chicken, ubc, cayenne pepper, plain yogurt, tomatoes, kosher salt, potatoes, cilantro

Taken from www.seriouseats.com/recipes/2010/11/murgh-keema-ground-chicken-curry-recipe.html (may not work)