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Curry Chicken
Ingredients
2 tbsp extra-virgin olive oil
1 medium yellow onion, chopped
2 lb boneless skinless chicken breasts, cut into 1" pieces
4 cloves garlic, minced
1 ½ tbsp minced ginger
1 ½ tsp paprika
1 ½ tsp ground turmeric
1 ½ tsp ground coriander
1 tsp ground cumin
1 (15 oz) can crushed tomatoes
1 ½ cup low-sodium chicken broth
½ cup heavy cream
1 tbsp freshly chopped cilantro, for garnish (optional)
Salt
Freshly ground black pepper
Basmati rice or naan, for serving
Cook
In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes.
Serve over rice or with naan, garnished with cilantro.
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