Simple Chicken Curry Recipe

Luisella Calabrese October 20, 2020 Cooking

This dish contain :

• 362 kcal
• 19g fat
• 136mg cholesterol
• 726mg salt
• 836mg kalium
• 7g carbohydrate
• 38g protein
• 420IU vit A
• 9,7mg vit C
• 59mg calcium
• 1,8mg iron

Ingredients :

Spicy 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

For 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

Steps :

1. Mix all ingredients for spicy blend until combined with blender.Leave it out.
2. Prepare a frying pan,set to medium heat then add olive oil.
3. Stir onion for 4-6 minutes until golden brown or smell good,add ginger and garlic stir for 30 seconds then add mixture(step 1),stir again for 30 seconds.
4. Prepare a boil,add chicken broth and tomatoes set to medium heat.Boil it for 5 minutes.Bring the mixture to the blender,mix until smooth texture and combined.Then bring back to frying pan and set to medium heat.
5. Seasoning the sauce with 1/2 tsp or more cayenne pepper(as you like) and salt then add the chicken.
6. Reduce to low heat when the chicken is cooked,approximately for 8-12 minutes.
7. Meanwhile,stir the cornstrach and water to thicken the sauce(this step is optional if you like thick sauce texture).
8. Then transfer to serving platter,serve when it hot.You can eat with rice or potatoes,enjoy it.

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