Chicken Curry Without Coconut Milk

Ingredients

• 1 tablespoon Ghee Butter
• 1 Onion (Medium)
• 2 cloves Garlic
• 1 tablespoon Ginger
• 1 tablespoon Curry Mix
• 4 oz Cherry Tomatoes
• 22 oz Chicken Breast
• 3/4 cup Light Cream (20%)
• Salt
• Black Pepper

Instructions

1. 1

   Melt the ghee butter in a large frying pan with a thick bottom. Fry the chopped onions, garlic, and ginger.

2. 2

   Add the curry spices, then salt and pepper.

3. 3

   Cut the cherry tomatoes into quarters and add them to the pan. Cook them until the tomatoes soften.

4. 4

   Move all the content from the frying pan into a large bowl, and blend everything using a hand blender.

5. 5

   Cut the chicken breast into smaller pieces and add them to the pan in which we fried the vegetables earlier. Cook until it becomes white on all sides.

6. 6

   Add the blended vegetables over the chicken meat. Mix well, cover with a lid, and cook on low heat for about 20 minutes.

7. 7

   Add the single cream and mix well. Cook until the sauce starts boiling.

8. 8

   Our chicken curry without coconut milk is ready to be served!