Ingredients
Spice 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
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- 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
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In a small mixing bowl whisk together all of the spices in the spice blend, set aside.
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Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
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Add in onion and saute until slightly golden brown, about 4 – 6 minutes.
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Add in garlic and ginger, saute 30 seconds more then add in spice blend and saute 30 seconds.
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Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes.
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Pour mixture into a blender then cover with lid and remove lid insert, cover opening with a clean folded kitchen rag.
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Blend mixture until well pureed and smooth then return to skillet and heat skillet over medium-high heat.
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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.
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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.
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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).
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Stir in cream then serve warm with cilantro over basmati rice.
Nutrition Facts
Chicken Curry
Amount Per Serving
Calories 362Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 136mg45%
Sodium 726mg32%
Potassium 836mg24%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 38g76%
Vitamin A 420IU8%
Vitamin C 9.7mg12%
Calcium 59mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
