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Easy Chicken Curry


Posted: October 20

Time: 45 minutes

Yield: 6 servings

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Easy Chicken Curry is perfect for those who love curry flavors but not the spice. This recipe is loaded with the smoky, sweet, floral flavors of curry but without the punishing heat. Easy Chicken Curry is perfect for draping over rice or naan bread, and it’s fairly easy to make! You can even up the heat to your desired level!


Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 pounds chicken breasts, boneless, skinless, and cut into 1-inch pieces
3 cloves garlic, minced
1 tablespoon ginger, minced
1 1/2 teaspoon paprika
1 1/2 teaspoon ground turmeric
1 1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 (15 ounce) can crushed tomatoes
1 1/2 cup low-sodium chicken broth
1/2 cup heavy cream
kosher salt, to taste
freshly ground black pepper, to taste
basmati rice or naan, optional, for serving
1 tablespoon cilantro, optional, freshly chopped, for garnish

Directions

Step 1

In a large pot over medium-high heat, heat the olive oil.

Step 2

Add the onion and cook until soft, about 5 minutes.

Step 3

Add the chicken and sear until there is no pink, about 5 minutes.

Step 4

Stir in the garlic and ginger and cook until fragrant, about 1 minute.

Step 5

Add the paprika, turmeric, coriander, and cumin and cook until very fragrant, about 1 minute.

Step 6

Add the tomatoes and broth and bring to a simmer.

Step 7

Stir in the heavy cream, and season with salt and pepper.

Step 8

Simmer until the chicken pieces are cooked through and tender, about 15-20 minutes.

Step 9

Serve over rice or with naan, garnished with cilantro.


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