Chicken Curry Recipe:
- 1 1/2 lbs boneless chicken, cut into bite-sized pieces
- 2 tablespoons oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (optional)
- 1/2 teaspoon salt (or to taste)
- 1 cup chicken broth
- 1/2 cup heavy cream
- Fresh cilantro leaves, for garnish
Instructions:
- Heat the oil in a large saucepan over medium heat.
- Add the onions and cook until soft and translucent, about 5 minutes.
- Add the garlic and ginger and cook for another minute.
- Add the chopped tomatoes and cook until they have broken down and the mixture has thickened, about 5 minutes.
- Add the coriander, cumin, turmeric, chili powder (if using), and salt. Stir to combine.
- Add the chicken pieces and cook until they are browned on all sides, about 5 minutes.
- Pour in the chicken broth and bring to a simmer.
- Reduce the heat to low, cover the saucepan, and cook for 20-25 minutes or until the chicken is cooked through.
- Stir in the heavy cream and heat until the sauce has thickened slightly, about 5 minutes.
- Serve hot, garnished with fresh cilantro leaves. Enjoy!