Chicken Curry

• portions: 6 servings
• temps total: 45 minutes

Ingrédients

2 tbsp. extra-virgin olive oil

1 medium yellow onion, chopped

2 lb. boneless skinless chicken breasts, cut into 1" pieces

3 cloves garlic, minced

1 tbsp. minced ginger

1 1/2 tsp. paprika

1 1/2 tsp. ground turmeric

1 1/2 tsp. ground coriander

1 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

1 tbsp. freshly chopped cilantro, for garnish

Instructions

In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 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 15 to 20 minutes.

Serve over rice or with naan, garnished with cilantro.