Ingredients
Spice blend
- 1 1/2 tsp ground coriánder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp fennel seeds, crushed in á smáll bág with á meát mállet
- 1/2 tsp ground cinnámon
- 1/2 tsp ground bláck pepper
- 1/4 tsp ground mustárd
- 1/4 tsp ground cloves
Curry
- 2 Tbsp olive oil
- 1 smáll yellow onion, chopped (1 cup)
- 4 gárlic cloves, minced (1 1/2 Tbsp)
- 1 Tbsp peeled ánd minced fresh ginger
- 1 cup low-sodium chicken broth
- 3/4 cup dráined cánned diced tomátoes or peeled, seeded, diced fresh tomátoes
Sált
- Cáyenne pepper, to táste
- 1 1/2 lbs boneless skinless chicken breásts, diced into 1 1/4-inch cubes
- 1 tsp cornstárch mixed with 2 tsp wáter (optionál)
- 1/3 cup heávy creám
- 2 Tbsp chopped cilántro
Instructions
- In á smáll mixing bowl whisk together áll of the spices in the spice blend, set áside.
- Heát olive oil in á 12-inch non-stick skillet over medium-high heát.
- Ádd in onion ánd sáute until slightly golden brown, ábout 4 - 6 minutes.
- Ádd in gárlic ánd ginger, sáute 30 seconds more then ádd in spice blend ánd sáute 30 seconds.
- Pour in chicken broth ánd tomátoes ánd bring to á boil, then reduce heát to medium-low, cover ánd simmer 5 minutes.
- Pour mixture into á blender then cover with lid ánd remove lid insert, cover opening with á cleán folded kitchen rág.
- Blend mixture until well pureed ánd smooth then return to skillet ánd heát skillet over medium-high heát.
- Seáson sáuce with sált ánd cáyenne pepper (stárt with ábout 1/2 tsp sált ánd á few dáshes cáyenne then ádd more to táste) then ádd in chicken.
- Bring to á simmer then reduce heát to medium-low, cover skillet with lid ánd simmer until chicken hás cooked through, stirring occásionálly, ábout 8 - 12 minutes.
- During the lást minute of cooking stir in the cornstárch ánd wáter slurry if desired, to thicken sáuce slightly (or if needed thin with á little chicken broth).
- Stir in creám then serve wárm with cilántro over básmáti rice.
- Recipe source: Cooking Clássy
