Creamed Chicken Curry


3 chicken breast cut up
1 onion, diced
4 cloves garlic, minced
2 inch piece of ginger, minced
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 teaspoon turmeric
1 stick cinnamon
1 chicken stock cube
2 tablespoons curry powder
1 teaspoon garam masala
1/2 cup coconut milk (optional)
4 tablespoons sunflower oil

1. In a 9-inch skillet on medium heat, add oil and chicken, brown. Remove chicken and add chopped onion. Sauté until tender. Add garlic and ginger; make sure there is enough oil so that nothing sticks. Add cumin and mustard seed. Fry until the mustard seeds begin to “pop” (not unlike popcorn). Add turmeric and curry powder and stir constantly to prevent any sticking. Stir the “paste” until the curry powder becomes fragrant; this usually takes 1 to 2 minutes (be careful not to burn the curry powder). Add the chopped tomatoes and stir until they form a sauce (3-4 minutes).

2. Add chicken broth, cinnamon stick and chicken. Cover and simmer until chicken is done (approximately 45 minutes). Stir in the garam masala and serve with rice.

Yields: 4 servings

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