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Chicken Curry


































Chicken Curry



































Home » Uncategories » 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.



























Read Full Recipe ---> Click Here






















































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