Chicken Curry

• 1 1/2 tsp ground coriander


• 1 tsp ground cumin


• 1/2 tsp turmeric


• 1/2 tsp fennel seeds, crushed in a small bag with a meat
  mallet


• 1/2 tsp ground cinnamon


• 1/2 tsp ground black pepper


• 1/4 tsp ground mustard


• 1/4 tsp ground cloves

• 2 Tbsp olive oil


• 1 small yellow onion, chopped (1 cup)


• 4 garlic cloves, minced (1 1/2 Tbsp)


• 1 Tbsp peeled and minced fresh ginger


• 1 cup low-sodium chicken broth


• 3/4 cup drained canned diced tomatoes or peeled, seeded,
  diced fresh tomatoes


• Salt


• Cayenne pepper, to taste


• 1 1/2 lbs boneless skinless chicken breasts, diced into 1
  1/4-inch cubes


• 1 tsp cornstarch mixed with 2 tsp water (optional)


• 1/3 cup heavy cream


• 2 Tbsp chopped cilantro 

1. In a small mixing bowl whisk together all of the spices in
   the spice blend, set aside. 


2. Heat olive oil in a 12-inch non-stick skillet over
   medium-high heat. 


3. Add in onion and saute until slightly golden brown, about 4
   - 6 minutes. 


4. Add in garlic and ginger, saute 30 seconds more then add in
   spice blend and saute 30 seconds. 


5. Pour in chicken broth and tomatoes and bring to a boil, then
   reduce heat to medium-low, cover and simmer 5 minutes. 


6. Pour mixture into a blender then cover with lid and remove
   lid insert, cover opening with a clean folded kitchen rag. 


7. Blend mixture until well pureed and smooth then return to
   skillet and heat skillet over medium-high heat. 


8. Season sauce with salt and cayenne pepper (start with about
   1/2 tsp salt and a few dashes cayenne then add more to taste) then add in
   chicken. 


9. Bring to a simmer then reduce heat to medium-low, cover
   skillet with lid and simmer until chicken has cooked through, stirring
   occasionally, about 8 -  12 minutes. 


10. During the last minute of cooking stir in the cornstarch and
    water slurry if desired, to thicken sauce slightly (or if needed thin with a
    little chicken broth). 


11. Stir in cream then serve warm with cilantro over basmati
    rice.

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