Description
This Chicken Curry combines tender chicken, aromatic spices, and a creamy, rich sauce for a comforting dish that’s perfect for any occasion. Easy to make in one skillet, it’s a flavor-packed meal that pairs beautifully with basmati rice or naan.
Ingredients
For the Spice Blend:
- Ground coriander – 1 ½ tsp
- Ground cumin – 1 tsp
- Turmeric – ½ tsp
- Fennel seeds (crushed) – ½ tsp
- Ground cinnamon – ½ tsp
- Ground black pepper – ½ tsp
- Ground mustard – ¼ tsp
- Ground cloves – ¼ tsp
For the Curry:
- Olive oil – 2 tbsp
- Yellow onion, chopped – 1 small (1 cup)
- Garlic cloves, minced – 4 (1 ½ tbsp)
- Fresh ginger, minced – 1 tbsp
- Low-sodium chicken broth – 1 cup
- Tomatoes, diced (canned or fresh) – ¾ cup
- Boneless chicken breasts, cubed – 1 ½ lbs
- Cornstarch + water (optional) – 1 tsp + 2 tsp
- Heavy cream – ⅓ cup
- Chopped cilantro – 2 tbsp
Instructions
- Prepare the Spice Blend
- In a small bowl, combine coriander, cumin, turmeric, fennel seeds, cinnamon, black pepper, mustard, and cloves. Mix well and set aside.
- Sauté the Aromatics
- Heat olive oil in a large skillet over medium-high heat.
- Add chopped onion and sauté until golden brown, about 4–6 minutes.
- Stir in garlic and ginger, cooking for an additional 30 seconds until fragrant.
- Toast the Spices
- Sprinkle the spice blend over the onion mixture.
- Stir constantly for 30 seconds to release the spices’ full flavor.
- Create the Base Sauce
- Pour in chicken broth and diced tomatoes.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 5 minutes.
- Blend the Sauce
- Transfer the sauce to a blender. Cover with a lid, leaving the center insert open, and cover the opening with a kitchen towel to prevent splatters.
- Blend until smooth and creamy.
- Cook the Chicken
- Return the pureed sauce to the skillet and bring to a gentle simmer over medium heat.
- Season with salt and cayenne pepper, starting with small amounts and adjusting to taste.
- Add cubed chicken, ensuring it’s submerged in the sauce. Cover and simmer over medium-low heat for 8–12 minutes, stirring occasionally, until chicken is cooked through.
- Thicken the Sauce (Optional)
- If the sauce is too thin, mix 1 tsp cornstarch with 2 tsp water to create a slurry.
- Stir the slurry into the sauce during the last minute of cooking to thicken slightly.
- Add Cream and Garnish
- Stir in heavy cream and let warm through for 1 minute.
- Garnish with chopped cilantro and serve immediately over basmati rice.
Notes
- Use Fresh Spices: Freshly ground spices deliver the best flavor.
- Adjust Heat: Start with less cayenne pepper and add more if you prefer a spicier curry.
- Don’t Overcook Chicken: Simmer just until tender to avoid drying out.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: Indian-inspired