Recipe of Curried Chicken

Ingredients:

For The Spice Mix:

• 1 ½ tsps ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp fennel seeds, crushed in a small bag
• ½ tsp ground cinnamon
• ½ tsp ground black pepper
• ¼ tsp ground mustard
• ¼ tsp ground cloves

For The Curry:

• 2 tbsp olive oil
• 1 small yellow onion, chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, peeled and minced
• 1 cup low-sodium chicken broth
• ¾ cup drained canned diced tomatoes
• 1 ½ lbs boneless skinless chicken breasts, diced into cubes
• 1 tsp cornstarch mixed with 2 tsps water
• ⅓ cup heavy cream
• 2 tbsp chopped cilantro
• sea salt and cayenne pepper

Instructions:

• Grab a small mixing bowl, whisk together all the spices in the spice mixture and set aside for future use.

• Heat olive oil in SENSARTE Nonstick Skillet over medium-high heat. Add in the onion and stir fry until lightly golden for about 4 to 6 minutes.

• Add the minced garlic and ginger and sauté for another 30 seconds, then add the spice mix and fry for another 30 seconds.

• Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes.

• Pour the mixture into a blender and puree the mixture until thick and smooth, then return to the skillet and heat over medium-high heat.

• Season the sauce with salt and cayenne pepper, then add the chicken. Bring to a simmer, then reduce heat to medium-low, cover with lid and simmer until chicken is cooked through, stirring occasionally, about 8 to 12 minutes.

• During the last minute of cooking, add the cornstarch and water slurry, to thicken the sauce slightly. Stir in cream then serve warm with cilantro over basmati rice. Enjoy!