Indian Chicken Curry Recipe
You’ve got to try this recipe if you absolutely adore Indian food! This Chicken Curry tastes just as nice, if not better like you do in an Indian restaurant, and it is easy to make. Thanks to all of the spices, it’s full of flavor, rich and creamy, and insanely hearty once you’re done with basmati rice or naan bread.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
Spice blend
1 1/2 tsp of ground coriander
1 tsp of ground cumin
1/2 tsp of turmeric
1/2 tsp of fennel seeds, crushed in a small bag with a meat mallet
1/2 tsp of ground cinnamon
1/2 tsp of ground black pepper
1/4 tsp of ground mustard
1/4 tsp of ground cloves
Curry
2 Tbsp of olive oil
1 small of yellow onion, chopped (1 cup)
4 garlic of cloves, minced (1 1/2 Tbsp)
1 Tbsp of peeled and minced fresh ginger
1 cup of low-sodium chicken broth
3/4 cup of drained canned diced tomatoes or peeled, seeded, diced fresh tomatoes
Salt
Cayenne pepper, to taste
1 1/2 lbs of boneless skinless chicken breasts, diced into 1 1/4-inch cube
1 tsp of mixed cornstarch and 2 tsp of water (optional)
1/3 cup of heavy cream
2 Tbsp of chopped cilantro
Instructions
1. In a small mixing bowl, whisk all the spices in the spice mixture together and set aside.
2. Heat olive oil over medium-high heat in a 12-inch non-stick skillet. Add the onion and saute till golden brown, approximately 6 minutes. Add the garlic and ginger, saute for 30 seconds, then add the spice mixture and sauté for 30 seconds.
3. Pour in the tomatoes and chicken broth and bring to a boil, then reduce the heat to medium-low, cover, and simmer for five minutes. Cover with the lid and remove the lid insert, cover the opening with a clean folded kitchen rag, then pour the mixture into a blender. Mix the mixture until well pureed and smooth, then return over medium-high heat to the skillet and heat the skillet.
4. Season the salt and cayenne pepper sauce (start with around 1/2 tsp salt and a few dashes of cayenne, then add more to taste) and add the chicken.
5. Bring to a simmer and then reduce heat to medium-low, cover the skillet with the lid and simmer till the chicken has cooked through, stirring occasionally for around 12 minutes. Stir in the cornstarch and water slurry, if wanted, to thicken the sauce slightly during the last minute of cooking (or if needed thin with a little chicken broth).
6. Stir in the cream, then serve warm over the basmati rice with cilantro.
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