Easy Indian Chicken Curry Recipe

May 2, 2020 0 By Rhonda Gray

Making Indian at home does not need to be intimidating. That recipe comes together in under an hour and is actually a great way to include a bit of versatility to your weeknight dinner arsenal. And it is mainly made up of ingredients you likely already have on hand – chicken, heavy cream, pantry spices, garlic, onions, as well as canned tomatoes. Do not be spooked whether you are not a spice lover. While generally there are actually a great deal of warm ground spices that season the meal, this particular curry is not spicy in the least.

The ideal pairing: homemade naan. Or perhaps check out the simple manual of ours for how you can prepare rice and can make yourself a great fluffy bowl of the very good things.
Two tbsp. extra virgin olive oil
One medium yellow onion, chopped two lb. boneless skinless chicken breasts, cut into 1″ pieces
Three cloves garlic, minced one tbsp. minced ginger
One tsp. paprika
One tsp. ground turmeric
One tsp. ground coriander
1/2 tsp. ground cumin
One (15 oz.) is able to crushed tomatoes
One 1/2 c. low sodium chicken broth
1/2 c. heavy cream
Kosher salt
Freshly ground black pepper
Naan or basmati rice, for serving one tbsp. freshly chopped cilantro, for garnish
In a big pot over medium high heat, heat oil. Add cook and onion until smooth, five minutes. Add chicken and sear until no pink remains, five minutes. Stir in garlic and cook and ginger until fragrant, one second.
Add cook and spices until very fragrant, one second. Add broth and tomatoes and bring to a simmer. Stir in heavy cream, and season with pepper and salt. Simmer until chicken pieces are actually cooked through and also tender, aproximatelly ten minutes.
Serve over rice or even with naan, garnished with cilantro.