3 tablespoons curry

4 teaspoons paprika (the hot kind if you have it)

1/2 teaspoon pepper

3 pounds boneless, skinless chicken breast, cut into strips

4 teaspoons minced garlic

½ cup red wine vinegar

¼ cup coil

1 onion, sliced

2 tablespoons grated fresh ginger

1 (29-ounce) can diced tomatoes, drained, 2/3 cup juice reserved

Chopped cilantro for garnish

In a small bowl, stir together the curry, paprika and pepper.  Remove 2 tablespoons of mixture and mix with half the garlic and ½ the red wine vinegar. Sprinkle on chicken and toss to coat.  Heat oil in a large sauté pan over high heat.  Add onion and cook until soft – about 5 minutes.  Reduce heat to medium-high and add ginger, remaining garlic and remaining curry mixture.  Coo briefly.  Add tomatoes, chicken, reserved juice and about 1 cup water.  Bring to a boil, cover and reduce heat.  Simmer for about 20 minutes.  Serve over basmati rice and sprinkle with cilantro if desired.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!