Easy Chicken Curry

 

This was a very tasty curry and didn't take long to prepare.  I don't see why you couldn't substitute your own favorite curry powder or mixture if you didn't want to mix up the spice blend yourself although it wouldn't be as "authentic."  According to Madhur Jaffrey, the term "curry" was coined by the British.  No Indian cook uses curry powder--each dish calls for a different blend made from freshly ground spices.

 

I left out the cayenne pepper since hubby doesn't care for things that are too spicy. He also suggested adding some golden raisins at the end. I found I needed more cornstarch to thicken the mixture--about a tablespoon in the end.  You can start with a little and add more if you like.  You might prefer it to be more soupy.  I did serve it over basmati rice but that's obviously optional.  The cilantro is also optional--I know cilantro is an either love it or hate it herb!  This is very comforting and warming on a cold day!

 

Spice blend

 

1 1/2 tsp ground coriander

1 tsp ground cumin

1/2 tsp turmeric

1/2 tsp fennel seeds, crushed in a small plastic bag with a meat mallet

1/2 tsp ground cinnamon

1/2 tsp ground black pepper

1/4 tsp ground mustard

1/4 tsp ground cloves

 

Curry

2 Tbsp olive oil

1 small yellow onion, chopped  

4 garlic cloves, minced  

1 Tbsp peeled and minced fresh ginger or ginger paste

1 cup chicken broth

3/4 cup drained canned diced tomatoes  

Salt to taste

Cayenne pepper, to taste

1 1/2 lbs. boneless skinless chicken breasts, diced into 1 1/4-inch cubes

1 tsp cornstarch mixed with 2 tsp water  

1/3 cup heavy cream

2 Tbsp chopped cilantro

 

Mix together all of the spices in the spice blend, set aside.

 

Cut chicken into bite-sized cubes.  

 

Heat olive oil over medium-high heat. 

 

Add in onion and sauté until slightly golden brown.

 

Add in garlic and ginger, sauté 30 seconds more then add in spice blend and sauté 30 seconds or until fragrant. 

 

 

Pour in chicken broth and tomatoes and bring to a boil, then reduce heat, cover and simmer 5 minutes.

 

 

 

Blend mixture in a blender or food processor until smooth then return mixture to skillet.

 

Season sauce with salt and cayenne pepper (to taste) then add in chicken.

 

 

Bring to a simmer, reduce heat to medium-low, cover skillet and simmer until chicken has cooked through, stirring occasionally, about 8 - 12 minutes.

 

Make a slurry with cornstarch and water.  Add to skillet during the last minute of cooking to thicken sauce slightly.

 

Stir in cream then serve warm with cilantro over basmati rice.

 

 

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