Chicken Curry

on

 Cooked Chicken


The majority of the ingredients in this evening's curry, including the chicken, onions, garlic, pantry spices, heavy cream, and canned tomatoes, are likely things you already have on hand. Not a fan of spices? It's all okay; this curry isn't at all hot despite the fact that it's seasoned with a ton of warm, ground spices.

Wait, this curry ought to have curry powder.

Simply said, the mixture of several ground spices in this recipe is called curry powder. This blend of spices will provide the well-known curry flavor, however, it is somewhat milder. If you want to turn up the heat, try slowly incorporating some cayenne. In this meal, you may also add your preferred curry powder!

What dipping sauces should I serve this with?

Curry goes well with chutneys, pickles, and either lime or mango. You won't have any trouble reaching the bottom of the jar because their applications expand well beyond curry.

What is the shelf life of the leftovers?

This curry can last up to four days if stored in an airtight container.

Not to mention the handmade naan! Or follow these simple instructions to prepare a lovely, fluffy bowl of the good stuff. They should eat up all of that sauce, of course!

INGREDIENTS
  • Extra-virgin olive oil, 2 tablespoons
  • 1 sliced medium yellow onion
  • 2 lb. of boneless, skinless, and cut into 1-inch chunks chicken breasts
  • 3 minced garlic cloves
  • Ginger, minced, 1 tablespoon
  • 1.5 teaspoons paprika
  • 1.5 teaspoons of ground turmeric
  • 1.5 teaspoons of ground coriander
  • 1 teaspoon cumin powder
  • 1.5 cans of crushed tomatoes
  • Low-sodium chicken broth, 1 1/2 cups
  • Heavy cream, half a cup
  • Halal salt
  • Black pepper freshly ground
  • Naan or basmati rice for serving
  • Freshly chopped cilantro, 1 tablespoon, for garnish
DIRECTIONS

Heat oil in a large saucepan over a medium-high flame. Add the onion and simmer for 5 minutes, or until tender. Add the chicken and cook for 5 minutes or until no longer pink. Once fragrant, add the garlic and ginger and stir.

Cook the spices for 1 minute, or until they are quite aromatic. Bring to a simmer after adding the tomatoes and broth. Add heavy cream and salt and pepper to taste. Simmer for 15 to 20 minutes, or until the chicken pieces are well-cooked and soft.

Serve with cilantro on top over rice or naan.

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