Chicken Curry

Chicken Curry 

Norm’s note:  I used chicken thighs. The store did not have any boneless skinless thighs so I used the skin and bones and some of the meat to make the chicken broth. I used fresh tomatoes instead of canned because they are in season and so good right now.

    

by RIAN HANDLER

AUG 3, 2017

YIELDS:4 PREP TIME: 10MINS TOTAL TIME : 30 MINS

INGREDIENTS

2 tbsp. extra-virgin olive oil

1 medium yellow onion, chopped

2 lb. boneless skinless chicken breasts

3 cloves garlic, minced

1 tbsp. freshly grated ginger

1 tsp. paprika

1 tsp. ground turmeric

1 tsp. ground coriander

1/2 tsp. ground cumin

1 (15-oz.) can crushed tomatoes

1 1/2 c. low-sodium chicken broth

1/2 c. heavy cream

Kosher salt

Freshly ground black pepper

Basmati rice or naan, for serving

Lemon wedges

Directions

• In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until golden on all sides, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
• Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes. 
• Serve over rice or with naan, with lemon wedges.