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51/100 by 144 users
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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

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