This curry chicken recipe is a great go to for a week night meal! It is quick and easy and taste amazing especially over some basmati rice and warm Naan bread. In my house, we try and incorporate an international dish every week. This dish will take you right to India! I am not a fan of really spicy food and this curry recipe isn't spicy at all. With having a five year old, I need to make dishes that everyone in my family can eat. I used a mild curry powder in my recipe but you can always get a spicier version and add more cayenne pepper.
2 tablespoons of vegetable oil
3 garlic cloves, finely minced
1 large yellow onion, finely chopped
2 1/2 teaspoons curry powder
2 teaspoons ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground turmeric
1 pound boneless chicken breasts, cut into 1-inch pieces
1 1/2 teaspoons tomato paste
1 tablespoons of peeled and minced fresh ginger
1 cup low-sodium chicken broth
3/4 cup drained canned diced tomatoes or peeled, seeded, diced or fresh tomatoes, diced
Cayenne pepper, to taste
1 tsp cornstarch mixed with 2 tsp water (optional)
1/3 cup heavy cream
2 Tbsp chopped cilantro
In a skillet, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
Stir in cumin, turmeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine.
In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to skillet and cook for about 5-6 minutes until outside is golden brown.
Blend chicken broth, tomatoes, 1/4 teaspoon of salt and 1/8 teaspoon of cayenne pepper in a blender. Blend mixture until well pureed and smooth then return to skillet and heat skillet over medium-high heat.
Bring to a simmer then reduce heat to medium-low, cover skillet with lid and simmer until chicken has cooked through, stirring occasionally, about 8 - 12 minutes.
During the last minute of cooking stir in the cornstarch and water slurry if desired, to thicken sauce slightly.
Stir in heavy cream and simmer an additional 5 min.
Serve over basmati rice and sprinkle fresh cilantro on top and enjoy!