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
- In a small mixing bowl whisk together all of the spices in
the spice blend, set aside. - Heat olive oil in a 12-inch non-stick skillet over
medium-high heat. - Add in onion and saute until slightly golden brown, about 4
- 6 minutes. - Add in garlic and ginger, saute 30 seconds more then add in
spice blend and saute 30 seconds. - Pour in chicken broth and tomatoes and bring to a boil, then
reduce heat to medium-low, cover and simmer 5 minutes. - Pour mixture into a blender then cover with lid and remove
lid insert, cover opening with a clean folded kitchen rag. - Blend mixture until well pureed and smooth then return to
skillet and heat skillet over medium-high heat. - 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. - 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. - 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). - Stir in cream then serve warm with cilantro over basmati
rice.
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