This delicious chicken curry recipe is a crowd favorite that everyone loves! The perfect balance of spices and cream with tender chicken will have your family begging for seconds.
- 2 tsp coriander
- 1 tsp cumin
- 1/4 tsp turmeric
- 1/2 tsp crushed fennel seeds
- 1/4 tsp cinnamon
- 1 tsp black pepper
- 1/4 tsp ground mustard
- 1/4 tsp ground cloves
- 1 tsp chili powder (adjust for spice preference)
- 2 tbsp olive oil
- 1 large yellow onion (chopped)
- 1 1/2 tbsp fresh ginger (peeled and minced)
- 3 tbsp garlic (minced)
- 1 cup chicken broth (low sodium)
- 1 cup canned diced tomatoes (drained)
- salt (to taste)
- 2 tbsp lemon juice
- 2 lbs boneless skinless chicken breast (cubed)
- 1/3 cup heavy whipping cream
- cilantro (for garnish)
Combine all spices together in a small bowl and set aside.
In a nonstick skillet, heat the vegetable oil on medium to medium-high heat. Once the oil has heated, saute the onion until softened and slightly golden. Once the onions have become slightly golden and caramelized, add in the minced garlic and ginger, then the spice mix. Add in the chicken stock and tomatoes. Bring to boil. Once boiling, reduce the heat and simmer for 5-7 minutes.
If you have an immersion blender blend your mixture until evenly pureed and smooth. If you have a regular blender, add your mixture to the blender and blend until evenly pureed and smooth then return to pan on medium high heat. Add lemon juice and salt to taste.
Add in the chicken and continue to simmer the curry in the skillet on medium-low to medium until the chicken is cooked through. Once the chicken has cooked through, add in the heavy whipping cream and stir. Serve hot over basmati rice.
Calories: 433kcal | Carbohydrates: 10g | Protein: 50g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 584mg | Potassium: 1132mg | Fiber: 2g | Sugar: 3g | Vitamin A: 594IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 2mg