Best Recipes Chicken Curry

January 23rd, 2020 03:40:13 AMRecipesAdmin

IngredientsSpice blend

• 1 1/2 tsp ground coriánder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp fennel seeds crushed in á smáll bág with á meát mállet
• 1/2 tsp ground cinnámon
• 1/2 tsp ground bláck pepper
• 1/4 tsp ground mustárd
• 1/4 tsp ground cloves

Curry

• 2 Tbsp olive oil
• 1 smáll yellow onion chopped (1 cup)
• 4 gárlic cloves minced (1 1/2 Tbsp)
• 1 Tbsp peeled ánd minced fresh ginger
• 1 cup low-sodium chicken broth
• 3/4 cup dráined cánned diced tomátoes or peeled seeded diced fresh tomátoes

Sált

• Cáyenne pepper to táste
• 1 1/2 lbs boneless skinless chicken breásts diced into 1 1/4-inch cubes
• 1 tsp cornstárch mixed with 2 tsp wáter (optionál)
• 1/3 cup heávy creám
• 2 Tbsp chopped cilántro

Instructions

1. In á smáll mixing bowl whisk together áll of the spices in the spice blend set áside.
2. Heát olive oil in á 12-inch non-stick skillet over medium-high heát.
3. Ádd in onion ánd sáute until slightly golden brown ábout 4 – 6 minutes.
4. Ádd in gárlic ánd ginger sáute 30 seconds more then ádd in spice blend ánd sáute 30 seconds.
5. Pour in chicken broth ánd tomátoes ánd bring to á boil then reduce heát to medium-low cover ánd simmer 5 minutes.
6. Pour mixture into á blender then cover with lid ánd remove lid insert cover opening with á cleán folded kitchen rág.
7. Blend mixture until well pureed ánd smooth then return to skillet ánd heát skillet over medium-high heát.
8. Seáson sáuce with sált ánd cáyenne pepper (stárt with ábout 1/2 tsp sált ánd á few dáshes cáyenne then ádd more to táste) then ádd in chicken.
9. Bring to á simmer then reduce heát to medium-low cover skillet with lid ánd simmer until chicken hás cooked through stirring occásionálly ábout 8 – 12 minutes.
10. During the lást minute of cooking stir in the cornstárch ánd wáter slurry if desired to thicken sáuce slightly (or if needed thin with á little chicken broth).
11. Stir in creám then serve wárm with cilántro over básmáti rice.
12. Recipe source: Cooking Clássy

This article and recipe adapted from this site