Ingredients:
For The Spice Mix:
- 1 ½ tsps ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp fennel seeds, crushed in a small bag
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ¼ tsp ground mustard
- ¼ tsp ground cloves
For The Curry:
- 2 tbsp olive oil
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and minced
- 1 cup low-sodium chicken broth
- ¾ cup drained canned diced tomatoes
- 1 ½ lbs boneless skinless chicken breasts, diced into cubes
- 1 tsp cornstarch mixed with 2 tsps water
- ⅓ cup heavy cream
- 2 tbsp chopped cilantro
- sea salt and cayenne pepper
Instructions:
- Grab a small mixing bowl, whisk together all the spices in the spice mixture and set aside for future use.
- Heat olive oil in SENSARTE Nonstick Skillet over medium-high heat. Add in the onion and stir fry until lightly golden for about 4 to 6 minutes.
- Add the minced garlic and ginger and sauté for another 30 seconds, then add the spice mix and fry for another 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 the mixture into a blender and puree the mixture until thick and smooth, then return to the skillet and heat over medium-high heat.
- Season the sauce with salt and cayenne pepper, then add the chicken. Bring to a simmer, then reduce heat to medium-low, cover with lid and simmer until chicken is cooked through, stirring occasionally, about 8 to 12 minutes.
- During the last minute of cooking, add the cornstarch and water slurry, to thicken the sauce slightly. Stir in cream then serve warm with cilantro over basmati rice. Enjoy!
