Plum and ume Indian Chicken Curry
A unique twist on traditional Indian curry, featuring the sweetness of plums and the tanginess of ume.
Ingredients
- ●1 pound boneless, skinless chicken breastcut into bite-sized pieces
- ●2 plumdiced
- ●2 tablespoons umeume paste
- ●1 medium onionchopped
- ●2 inches gingergrated
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon turmericground
- ●1/4 teaspoon red chili powderground
- ●1 teaspoon saltto taste
- ●2 tablespoons coconut oilfor cooking
Instructions
- 1
Heat oil in a large pan over medium-high heat.
- 2
Add the chicken and cook until browned, about 5-6 minutes.
- 3
Remove the chicken from the pan and set aside.
- 4
Add the onion, ginger, cumin, coriander, turmeric, and chili powder to the pan and cook until the onion is translucent, about 5 minutes.
- 5
Add the plum and ume paste to the pan and cook for an additional 2 minutes.
- 6
Return the chicken to the pan and stir to combine with the spice mixture.
- 7
Reduce the heat to medium-low and simmer, covered, for 10-12 minutes, or until the chicken is cooked through.
- 8
Season with salt to taste.
- 9
Serve hot over basmati rice or with naan bread.
- 10
Garnish with chopped cilantro, if desired.