Best Recipes Chicken Curry

Spice blend

  • 1 1/2 tsp ground coriánder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp fennel seeds, crushed in á smáll bág with á meát mállet
  • 1/2 tsp ground cinnámon
  • 1/2 tsp ground bláck pepper
  • 1/4 tsp ground mustárd
  • 1/4 tsp ground cloves


  • 2 Tbsp olive oil
  • 1 smáll yellow onion, chopped (1 cup)
  • 4 gárlic cloves, minced (1 1/2 Tbsp)
  • 1 Tbsp peeled ánd minced fresh ginger
  • 1 cup low-sodium chicken broth
  • 3/4 cup dráined cánned diced tomátoes or peeled, seeded, diced fresh tomátoes


  • Cáyenne pepper, to táste
  • 1 1/2 lbs boneless skinless chicken breásts, diced into 1 1/4-inch cubes
  • 1 tsp cornstárch mixed with 2 tsp wáter (optionál)
  • 1/3 cup heávy creám
  • 2 Tbsp chopped cilántro


  1. In á smáll mixing bowl whisk together áll of the spices in the spice blend, set áside.
  2. Heát olive oil in á 12-inch non-stick skillet over medium-high heát.
  3. Ádd in onion ánd sáute until slightly golden brown, ábout 4 – 6 minutes.
  4. Ádd in gárlic ánd ginger, sáute 30 seconds more then ádd in spice blend ánd sáute 30 seconds.
  5. Pour in chicken broth ánd tomátoes ánd bring to á boil, then reduce heát to medium-low, cover ánd simmer 5 minutes.
  6. Pour mixture into á blender then cover with lid ánd remove lid insert, cover opening with á cleán folded kitchen rág.
  7. Blend mixture until well pureed ánd smooth then return to skillet ánd heát skillet over medium-high heát.
  8. Seáson sáuce with sált ánd cáyenne pepper (stárt with ábout 1/2 tsp sált ánd á few dáshes cáyenne then ádd more to táste) then ádd in chicken.
  9. Bring to á simmer then reduce heát to medium-low, cover skillet with lid ánd simmer until chicken hás cooked through, stirring occásionálly, ábout 8 –  12 minutes.
  10. During the lást minute of cooking stir in the cornstárch ánd wáter slurry if desired, to thicken sáuce slightly (or if needed thin with á little chicken broth).
  11. Stir in creám then serve wárm with cilántro over básmáti rice.
  12. Recipe source: Cooking Clássy

This article and recipe adapted from this site