Ingredients
1 1/2 lbs of cubed chicken breast
2 tsp olive oil
1 small yellow onion (1 cup diced)
1 tbsp ginger paste
1 1/2 tbsp minced garlic
1 cup chicken stock
3/4 cup diced or stewed tomatoes, drained
3/4 cup heavy whipping cream
Spice mix
1/4 tsp cayenne pepper
1 tsp salt
1 1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp fennel seeds, crushed
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
1/4 tsp ground mustard
1/4 tsp ground cloves
1 tbsp parsley flakes (optional)
Directions
1. Combine all the curry spices in a bowl
2. Heat the olive oil in pan on medium-high heat
3. Sauté the onion until lightly golden brown, usually 5 minutes
4. Add in garlic and ginger, saute for 30 seconds
5. Add in curry spice blend and saute for 30 seconds
6. Add in chicken broth and tomatoes and bring to a boil
7. Reduce to medium low, cover, and simmer for 5 minutes
8. Pour mixture into a blender, add the cream, and blend until smooth
9. Return curry mixture to pan, this time on medium-high heat
10. Add chicken, bring to a simmer
11. Reduce heat to medium-low, cover pan, and cook for 8-12 minutes
Useless Information and a Photo
I gotta say I nailed this on the first try. It’s not terribly hard, even for an amateur/beginner cook like me. The two big things are not to over-sauté the onions, or the garlic and ginger, and making sure not to burn your hands when you pour it into the blender. I used a food processor instead of a blender and that worked fine.
I don’t do rice often but this went well with white rice (see photo and lovely steam rising from the bowl), even though basmati is normally the kind you use. I’ve had curry chicken with broccoli before, which is a good keto version of this meal.
