Simple Chicken Curry
A dish that gets its character from coriander and cumin.
contains dairycontains meat
Ingredients
US
Metric
- 7 ml Coriander
- 5 ml Cumin
- 2 ml Turmeric
- 2 ml Ground Fennel Seeds
- 2 ml Cinnamon
- 2 ml Black Pepper
- 2 ml Ginger
- 1 ml Mustard
- 1 ml Ground Cloves
- Sriracha Sauce (optional)
- 60 ml Butter (½ stick)
- 1 large Onion
- 4 cloves Garlic
- 2-3 cups Chicken Broth
- 2-3 cups Crushed or Pureed Tomatoes
- 680 g Boneless Skinless Chicken Breasts
Make it lactose-friendly
- ¼ cup (½ stick) Butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mince the garlic and dice the onion.
- Saute onion and garlic with the butter in a pot.
- Once the onion is just beginning to brown, pour in the chicken broth and tomato and raise heat to high.
- Cut the chicken breasts into bite-sized cubes.
- Add the chicken and the spices.
- Once the pot reaches a boil, reduce heat and let simmer for 30 minutes.
Nutrition (estimated, per serving)
| Calories | 674 |
|---|---|
| Protein | 44.3 g |
| Fat | 50.0 g |
| Carbs | 11.3 g |
| Fiber | 2.7 g |
| Sodium | 170 mg |
Source
based.cooking (community recipes, public domain) — unlicense