Chicken Curry

IngredientsSpice blend

  • 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

Curry

  • 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

Instructions

  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. 
  12. Recipe source: Cooking Classy

This article and recipe adapted from this site

Chicken Curry
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