Recipe of Curried Chicken

Recipe of Curried Chicken

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!

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.