Curry de frango

Ingredientes

• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp fennel seeds, (crushed in a small bag with a meat mallet)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/4 tsp ground mustard
• 1/4 tsp ground cloves
• 2 Tbsp olive oil
• 1 small yellow onion, (chopped (1 cup))
• 4 garlic cloves, (minced (1 1/2 Tbsp))
• 1 Tbsp peeled and minced fresh ginger
• 1 cup low-sodium chicken broth
• 3/4 cup drained canned diced tomatoes or peeled, seeded, diced fresh tomatoes
• Salt
• Cayenne pepper, (to taste)
• 1 1/2 lbs boneless skinless chicken breasts, (diced into 1 1/4-inch cubes)
• 1 tsp cornstarch mixed with 2 tsp water ((optional))
• 1/3 cup heavy cream
• 2 Tbsp chopped cilantro

Modo de preparo

1. 1

   In a small mixing bowl whisk together all of the spices in the spice blend, set aside.

2. 2

   Heat olive oil in a 12-inch non-stick skillet over medium-high heat.

3. 3

   Add in onion and saute until slightly golden brown, about 4 - 6 minutes.

4. 4

   Add in garlic and ginger, saute 30 seconds more then add in spice blend and saute 30 seconds.

5. 5

   Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes.

6. 6

   Pour mixture into a blender then cover with lid and remove lid insert, cover opening with a clean folded kitchen rag.

7. 7

   Blend mixture until well pureed and smooth then return to skillet and heat skillet over medium-high heat.

8. 8

   Season sauce with salt and cayenne pepper (start with about 1/2 tsp salt and a few dashes cayenne then add more to taste) then add in chicken.

9. 9

   Bring to a simmer then reduce heat to medium-low, cover skillet with lid and simmer until chicken has cooked through, stirring occasionally, about 8 - 12 minutes.

10. 10

    During the last minute of cooking stir in the cornstarch and water slurry if desired, to thicken sauce slightly (or if needed thin with a little chicken broth).

11. 11

    Stir in cream then serve warm with cilantro over basmati rice.