Chicken Curry

Transport your kitchen to a world of aromatic spices with this delightful Chicken Curry recipe. Tender pieces of chicken are simmered in a rich and flavorful curry sauce, infused with a carefully balanced blend of traditional spices. A touch of cream adds a luxurious finish, while fresh cilantro brightens every bite. Perfect served over fluffy basmati rice or with warm naan bread, this homemade curry is a comforting and satisfying meal that's surprisingly easy to prepare. Get ready to savor the vibrant flavors of this classic dish!

Spice Blend for Marinade & Curry:

• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp ground black pepper
• 1/4 tsp ground mustard
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/4 cup plain yogurt
• 1 Tbsp lemon juice

Curry:

• 2 Tbsp olive oil
• 1 lb chicken breasts, diced into 1 1/4-inch cubes
• 1 cup chopped onion
• 1 1/2 Tbsp minced garlic cloves
• 1 Tbsp peeled and minced fresh ginger
• 1 tsp tomato paste
• 3/4 cup drained canned diced tomatoes
• 1 cup chicken broth
• Salt to taste
• 1 tsp cornstarch mixed with 2 tsp water (optional)
• 1/3 cup heavy cream
• 2 Tbsp chopped cilantro

Instructions

1. Marinate the Chicken:
   
   
   • In a medium bowl, combine the diced chicken with 1 tsp of the ground coriander, 1/2 tsp of the ground cumin, 1/4 tsp of the turmeric, 1/4 tsp of the ground black pepper, 1/8 tsp of the ground mustard, 1/8 tsp of the ground cloves, 1/4 tsp of the cayenne pepper (or to taste), plain yogurt, and lemon juice.
   • Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
2. Prepare the Remaining Spice Blend:
   
   
   • In a small bowl, whisk together the remaining ground spices: 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp turmeric, 1/4 tsp ground black pepper, 1/8 tsp ground mustard, 1/8 tsp ground cloves, and 1/8 tsp cayenne pepper (or to taste). Set aside.
3. Sauté Aromatics:
   
   
   • Heat olive oil in a 12-inch non-stick skillet over medium heat.
   • Add the chopped onion and sauté until softened and slightly golden brown, about 5-7 minutes.
   • Add the minced garlic and ginger, and sauté for another 30 seconds until fragrant.
4. Build the Sauce:
   
   
   • Stir in the tomato paste and cook for 1 minute, stirring constantly.
   • Add the remaining ground spice blend and sauté for another 30 seconds until fragrant.
   • Pour in the diced tomatoes and chicken broth. Bring to a simmer, then reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
5. Cook the Marinated Chicken:
   
   
   • Increase the heat to medium. Add the marinated chicken to the simmering sauce.
   • Bring the mixture back to a gentle simmer, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and no longer pink. Stir occasionally.
6. Thicken the Sauce (Optional):
   
   
   • If desired, stir in the cornstarch and water slurry during the last minute of simmering to slightly thicken the sauce.
7. Finish and Serve:
   
   
   • Stir in the heavy cream and salt to taste. Heat through gently (do not boil).
   • Remove from heat and stir in the chopped cilantro.
   • Serve warm over basmati rice or with naan bread. Remember to remove the whole spices before serving.
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