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Chicken Curry
4.9 from 498 votes

Chicken Curry

Chicken Curry combines a carefully balanced blend of warm spices such as coriander, cumin, turmeric, and cinnamon with a smooth tomato and chicken broth base. The sauce is pureed and simmered with diced chicken breast and finished with heavy cream and cilantro, resulting in tender, flavorful pieces of chicken coated in a creamy, mildly spiced sauce. This method develops depth by sautéing aromatics and spices before simmering and pureeing the sauce, creating a rich curry suitable for serving with rice or bread.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  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.