Ingredients
– Spice blend: Coriander, cumin, turmeric, crushed fennel seeds, cinnamon, pepper, ground mustard, ground cloves, cayenne pepper, and salt
– Olive oil for sautéing
– 1 small onion, chopped (about 1 cup)
– 4 garlic cloves, minced (about 1.5 tablespoons)
– 1 tablespoon fresh ginger, peeled and minced
– 1 cup low-sodium chicken broth
– 3/4 cup canned diced tomatoes, drained
– Salt to taste
– Cayenne pepper to taste
– 1.5 pounds chicken breasts, diced into 1.25-inch cubes
– 1 teaspoon cornstarch mixed with 2 teaspoons water for thickening the sauce (optional)
– 1/3 cup heavy cream (can be substituted with coconut milk)
– 2 tablespoons chopped fresh cilantro for garnish
Instructions
1-First, prepare all ingredients by chopping the onion, mincing garlic and ginger, and dicing chicken into bite-size pieces.
2-Heat olive oil in a pan over medium heat and sauté onions until they turn translucent, which takes about 5 minutes.
3-Add garlic and ginger, cooking for another 2 minutes until fragrant, allowing the aromas to fill your kitchen.
4-Stir in the spice blend and let it toast for 1 minute to release its full potential.
5-Add the chicken pieces, browning them on all sides for 5-7 minutes to lock in juices.
6-Pour in chicken broth and diced tomatoes, then bring to a simmer; reduce heat and cook for 15-20 minutes until the chicken is tender and the sauce thickens.
7-Season with salt and cayenne pepper to taste, then stir in the cornstarch mixture if you want a thicker sauce.
8-Finally, mix in heavy cream or its substitute, simmer briefly, and garnish with cilantro before serving with rice or bread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶 Adjust the cayenne pepper to control the heat level.
🥥 Substitute coconut milk for heavy cream to create a dairy-free version.
🍛 Use fresh ginger and garlic to enhance the authentic flavor of the curry.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Indian-inspired
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg