Chicken Curry

Chicken pieces are cooked in an aromatic, deliciously seasoned curry sauce then it's finished off with cream for richness and cilantro for color and freshness. Serve alongside basmati rice or naan bread for soaking up the extra sauce.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small mixing bowl whisk together all of the spices in the spice blend, set aside.

Step 2

Heat olive oil in a 12-inch non-stick skillet over medium-high heat.

Step 3

Add in onion and saute until slightly golden brown, about 4 - 6 minutes.

Step 4

Add in garlic and ginger, saute 30 seconds more then add in spice blend and saute 30 seconds.

Step 5

Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes.

Step 6

Pour mixture into a blender then cover with lid and remove lid insert, cover opening with a clean folded kitchen rag.

Step 7

Blend mixture until well pureed and smooth then return to skillet and heat skillet over medium-high heat.

Step 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.

Step 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.

Step 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).

Step 11

Stir in cream then serve warm with cilantro over basmati rice.

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