While it may have humble origins, this soup has become a comforting and delicious classic..

In a medium, enameled cast-iron casserole, heat the vegetable oil.Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute.

Add the onion mixture and cook over high heat, stirring occasionally, until the mixture is golden brown, about 6 minutes.Add the turmeric and tomato sauce and simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes..Season the chicken breasts with salt and add them to the casserole.

Coat the chicken with the sauce.Add the water, cover and bring to a boil.

Simmer over low heat, turning a few times, until the chicken is white throughout, about 10 minutes.

Season the chicken curry with salt..At 6.5 inches, this santoku is significantly shorter than the typical 8-inch.

, and it has less blade area than a nakiri knife, another style I use often for quick veggie and fruit prep.But this excellent entry from Mac — which makes one of our.

favorite chef’s knives.— is ultra sharp and surprisingly thin, making it a very nimble option for tasks like chopping peppers, cutting the skin off fruit, cubing potatoes, and mincing garlic and herbs.