Chicken Curry #Recipe Peg Cochran/Margaret Loudon

 

I didn't always like curry.  The first time I tasted it I thought it was horrible.  Somewhere along the line, I changed my mind and now I adore curries.  This recipe looks as if it has a lot of ingredients but it's quite easy and quick to make.  I imagine you could sub boneless chicken thighs for the breasts if you would prefer that.  Sadly, I didn't have any cilantro (which I hate to chop anyway) but it was still very good.  If you are one of those people who hates cilantro, feel free to leave it out.  This is very good served with basmati rice and a piece of naan.  I tried my hand at making naan once.  You can find the recipe here.

Spice blend

1 1/2 tsp coriander  

1 tsp cumin  

1/2 tsp turmeric  

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

1/2 tsp cinnamon  

1/2 tsp black pepper  

1/4 tsp ground mustard

1/4 tsp ground cloves 

Curry

2 Tbsp olive oil

1 small onion chopped (1 cup)

4  garlic cloves minced  

1 Tbsp peeled and minced fresh ginger

1 cup chicken broth  

3/4 cup drained canned diced tomatoes or peeled, seeded, diced fresh tomatoes

Salt to taste

Cayenne pepper to taste

1 1/2 lbs boneless, skinless chicken breasts, diced into cubes

1 tsp cornstarch mixed with 2 tsp water (optional—to thicken sauce)

1/3 cup heavy cream  

2 Tbsp chopped cilantro  

 

Mix all the spices in the spice blend together and set aside.

Heat olive and sauté onions until golden brown.  Add garlic and ginger and sauté for 30 seconds.  Add spices and sauté for a few seconds for them to bloom.

 

Pour in chicken broth and tomatoes and simmer for 5 minutes.

Season with salt, pepper and cayenne to taste.  Add diced chicken.

 

Cover pot and simmer until chicken is cooked through, approximately 8 minutes.

Stir in optional corn starch slurry to thicken sauce.  Add heavy cream.

 

Serve topped with chopped cilantro.

 

 

 

 

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