Chicken Curry
Dinners, International
Ingredients
2 pounds of cubed chicken
2 T. olive oil
1/2 tsp. ginger
1 tsp. coriander
1 T. garam masala
1 tsp. turmeric
1/2 tsp. cumin
2 T. lemon juice
Curry Powder (*1)
15 oz. crushed or diced tomatoes
pinch red pepper flakes
1 medium onion, diced
1 bulb Roasted Garlic (*2)
1/2-1 C. heavy cream
2 cups chicken or vegetable broth
peas and carrots (optional)
salt & pepper to taste
4 T. flour
Directions
Whisk together the lemon juice, olive oil, and spices and toss with the chicken.
Sauté chicken in a pan with the onions. Once the onions are soft, add the garlic.
After the garlic and onions are tender (and chicken is browned), add 3/4 of the broth and the tomatoes. Whisk the flour into the remaining broth and set aside.
Add salt, pepper, red pepper flakes, and any additional curry seasonings to the broth on the stove to taste.
Stir in peas and carrots.
Simmer on low until thick and adjust seasonings as needed.
Stir in cream.
Serve over rice and/or with naan.
Notes
*1 While I use individual spices for the chicken, I do like to keep a jar of pre-mixed curry powder on hand for seasoning my broth.
*2 You can use 2-4 cloves of minced, raw garlic instead. You will add it with the onions rather than after cooking them. Raw garlic has a strong, almost harsh flavor to it. Roasted garlic has a mellower, almost sweet flavor.