Chicken Curry
Ingredients
- 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
- 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
- to tasteCayenne pepper
- 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
Directions
- 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.
Chicken Curry
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About this Recipe
Craving a deeply flavorful and aromatic chicken curry that’s easier to make than you might think? This recipe delivers tender chicken enveloped in a rich, spiced sauce, perfect for a comforting meal at home.
This recipe truly shines thanks to its thoughtfully balanced spice blend. We're talking about a harmonious mix of ground coriander, cumin, turmeric, cinnamon, and cloves, elevated by the unique touch of crushed fennel seeds and a hint of ground mustard. Finishing the dish with heavy cream adds an irresistible richness, while fresh cilantro brings a vibrant pop of color and freshness.
Prepare for a curry that's both robust and incredibly satisfying. The chicken becomes wonderfully tender, soaking up all the fragrant spices in a creamy, savory sauce. It’s a dish that warms you from the inside out, offering complex flavors without being overly spicy unless you choose to add extra cayenne pepper. You'll love how the earthy spices mingle with the sweetness of onion and garlic, rounded out by the brightness of tomatoes and fresh ginger.
Customization is simple with this versatile dish. Feel free to adjust the cayenne pepper to your preferred spice level, from mild to fiery. While the recipe calls for boneless skinless chicken breasts, you could experiment with other cuts if you prefer. You also have the flexibility to use either drained canned diced tomatoes or fresh peeled, seeded, and diced tomatoes for the sauce, depending on what you have on hand or what’s in season.
Serve this aromatic chicken curry alongside fluffy basmati rice or warm, pillowy naan bread. Both are ideal for soaking up every last drop of the delicious sauce, making it a perfect centerpiece for a weeknight dinner or a relaxed weekend gathering.