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Chicken Curry

Servings 2

Ingredients

  • Chicken:
  • 2 boneless skinless chicken breasts, cut into bite sized cubes
  • 1 cup Greek yogurt
  • 1 tablespoon salt
  • 2 teaspoons cumin
  • ½ teaspoon allspice
  • ¼ teaspoon cinnamon
  • Sauce:
  • Vegetable oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 teaspoon grated ginger root
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons curry powder
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon allspice
  • ¼ teaspoon cayenne pepper
  • ¾ cup chicken stock
  • 1 (14oz) can crushed tomatoes
  • ½ cup heavy cream
  • Cilantro roughly chopped
  • Jasmine or white rice cooked

Instructions

  1. Add the chicken, yogurt, salt, cumin, allspice, and cinnamon to a medium sized bowl and stir together to coat the chicken. Refrigerate for 30 minutes.
  2. Add 2 tablespoons of vegetable oil to a large pan over medium-high heat. Once the oil is hot, add the chicken and sear on each side for 2-3 minutes. Remove the chicken from the pan and set aside.
  3. Turn the heat down to medium and add a bit more oil to the pan. Add the onions, garlic, and ginger and cook for 2-3 minutes. Add in the spices and cook for 30 seconds stirring constantly. Stir in the chicken stock, crushed tomatoes, and seared chicken. Turn the heat to low and simmer for 10 minutes stirring occasionally until the sauce is slightly reduce. Stir in the heavy cream and continue to simmer for 4-5 minutes stirring occasionally. Taste the sauce to see if any salt needs to be added. Serve over cooked rice topped with cilantro.