Chicken Curry
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
Indian
Chicken Curry
Description
The Chicken Curry recipe starts by blending spices including coriander, cumin, turmeric, fennel seeds, cinnamon, black pepper, mustard, and cloves to create a complex flavor foundation. Onion, garlic, and ginger are sautéed in olive oil until golden, then combined with the spices and simmered in chicken broth and tomatoes. Pureeing the mixture creates a velvety sauce for the diced chicken breast to cook in. The dish finishes with a splash of heavy cream for richness and fresh cilantro for brightness. The simmering step gently cooks the chicken until tender, ensuring an even distribution of the curry flavors throughout.
This curry can be served alongside steamed rice or flatbreads to soak up the creamy sauce, making it a filling and comforting meal. The blend of warm spices lends depth without overpowering, while the pureed sauce provides a smooth texture that coats the chicken evenly.
The recipe suggests adjusting seasoning with salt and cayenne to personal taste, allowing control over the heat level. The optional cornstarch slurry can thicken the sauce if desired, and blending the sauce before adding the chicken ensures a consistent texture. It is best to stir occasionally during simmering to prevent sticking.
Ingredients
Spice blend
- 1 1/2 tsp ground coriander
- 1 tsp cumin ground
- 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 black pepper ground
- 1/4 tsp ground mustard
- 1/4 tsp cloves ground
Curry
- 2 Tbsp olive oil
- 1 small yellow onion chopped (1 cup
- 4 garlic minced (1 1/2 Tbsp, cloves
- 1 Tbsp fresh ginger peeled and minced
- 1 cup chicken broth low-sodium
- 3/4 cup diced tomatoes canned drained or peeled, seeded, diced fresh
- salt
- cayenne pepper to taste
- 1 1/2 lbs chicken breast diced into 1 1/4-inch cubes, boneless, skinless
- 1 tsp cornstarch optional, mixed with 2 tsp water
- 1/3 cup heavy cream
- 2 Tbsp cilantro chopped
Instructions
- In a small mixing bowl whisk together all of the spices in the spice blend, set aside.
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Add in onion and saute until slightly golden brown, about 4 - 6 minutes.
- Add in garlic and ginger, saute 30 seconds more then add in spice blend and saute 30 seconds.
- Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes.
- Pour mixture into a blender then cover with lid and remove lid insert, cover opening with a clean folded kitchen rag.
- Blend mixture until well pureed and smooth then return to skillet and heat skillet over medium-high heat.
- 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.
- 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.
- 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).
- Stir in cream then serve warm with cilantro over basmati rice.
User Reviews
Overall Rating
4.9
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