Chicken Curry Recipe

Ingredients

• Spice blend
• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp fennel seeds, crushed in a small bag with a meat mallet
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/4 tsp ground mustard
• 1/4 tsp ground cloves

Curry

• 2 Tbsp olive oil
• 1 small yellow onion, chopped (1 cup)
• 4 garlic cloves, minced (1 1/2 Tbsp)
• 1 Tbsp peeled and minced fresh ginger
• 1 cup low-sodium chicken broth
• 3/4 cup drained canned diced tomatoes or peeled, seeded, diced fresh tomatoes
• Salt

• Cayenne pepper, to taste
• 1 1/2 lbs boneless skinless chicken breasts, diced into 1 1/4-inch cubes
• 1 tsp cornstarch mixed with 2 tsp water (optional)
• 1/3 cup heavy cream
• 2 Tbsp chopped cilantro

Instructions

1. In a small mixing bowl whisk together all of the spices in the spice blend, set aside.
2. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. 
3. Add in onion and saute until slightly golden brown, about 4 - 6 minutes. 
4. Add in garlic and ginger, saute 30 seconds more then add in spice blend and saute 30 seconds. 
5. Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes.
6. Pour mixture into a blender then cover with lid and remove lid insert, cover opening with a clean folded kitchen rag. 
7. Blend mixture until well pureed and smooth then return to skillet and heat skillet over medium-high heat. 
8. Season sauce with salt and cayenne pepper (start with about 1/2 tsp salt and a few dashes cayenne then add more to taste) then add in chicken.
9. Bring to a simmer then reduce heat to medium-low, cover skillet with lid and simmer until chicken has cooked through, stirring occasionally, about 8 -  12 minutes.
10. During the last minute of cooking stir in the cornstarch and water slurry if desired, to thicken sauce slightly (or if needed thin with a little chicken broth).
11. Stir in cream then serve warm with cilantro over basmati rice. 
12. Recipe source: Cooking Classy

This article and recipe adapted from this site