Easy Chicken Curry

May 28, 2020
Created by Harmons
30 minutes
Serves 4
  • 2 Tbsp canola oil
  • 1 small onion, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 4 pieces (each the size and thickness of a 25-cent coin) fresh ginger coarsely chopped
  • 2 tsp Madras curry powder
  • 1 (15 oz) can diced tomatoes with juice
  • 1 cup heavy cream
  • 2 lb skinless, boneless chicken breasts cut into 2" cubes
  • 1 tsp coarse kosher or sea salt
  • 2 Tbsp finely chopped fresh cilantro
  • Warmed cauliflower rice

In a large frying pan over medium-high heat, add oil. Once oil shimmers, add onion, garlic, and ginger and cook until onion begins to caramelize, 4-5 minutes.

Add curry powder and toss to coat vegetables, about 10 seconds. Pour in tomatoes and stir. Lower heat to low and simmer sauce, stirring occasionally, until tomato pieces soften, excess moisture evaporates, and some oil begins to dot edge of sauce, 5-7 minutes.

Add cream and scrape pan bottom to release any bits. Transfer mixture to a blender. Holding lid down, puree curry until smooth. 

Return sauce to pan over medium-low heat, add chicken, and season with salt. Simmer curry, covered, stirring occasionally, until chicken is cooked through, 12-15 minutes.

Garnish with cilantro. Great with cauliflower rice.

Recipe by Heather Burnham