Easy Chicken Curry
6 portions
40mBetter than your average takeout joint.
What you will need
1 Yellow Onion
3 cloves Garlic
1 inch Ginger
2 lb boneless skinless Chicken Breast
2 tbsp Olive Oil
1 tsp Paprika
1 tsp Turmeric
1 tsp Ground Coriander
1/2 tsp Ground Cumin
28 oz. Crushed Tomatoes
1 1/2 cups Chicken Stock
8 oz. Heavy Cream
Salt
Basmati Rice
(Nutritional facts 263 calories, 24.43 g fat, 4.33 g carbohydrates, 7.43 g protein, 68 mg cholesterol, 402 mg sodium)How to cook
1
2
Gather ingredients.
3
Slice off the stem tip of the onion. Cut it in half through the axis and remove the peel. Slice into little rainbows.
4
Peel and chop or crush garlic cloves to a fine paste.
6
Cut the chicken into bite-sized chunks.
7
Heat some olive oil in a soup pot over medium heat.
8
Stir in the onions and cook until tender, stirring frequently.
9
Add all of the spices: paprika, turmeric, coriander and cumin.
10
Stir in the crushed garlic and ginger. Continue stirring over heat for about a minute, or until fragrant.
11
Stir in the chicken.
12
Add the crushed tomatoes.
13
Add the chicken stock.
14
Stir in the cream.
15
Bring to a simmer and let it bubble away for about 15-20 minutes, or until reduced to the desired consistency.
16
Add a little salt as needed.
17
How to Crush Garlic
Basic cooking techniques. Using the side of your knife.