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Simple Chicken Curry

An easy chicken curry recipe which scales very well (double it, triple it, etc.). Best served with rice.

Served with basmati rice.

7Steps
18Ingredients
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Ingredients for 2

  • 1 tsp Coriander
  • ⅔ tsp Cumin
  • ⅓ tsp Turmeric
  • ⅓ tsp Ground Fennel Seeds
  • ⅓ tsp Cinnamon
  • ⅓ tsp Black Pepper
  • ⅓ tsp Ginger
  • ⅛ tsp Mustard
  • ⅛ tsp Ground Cloves
  • Sriracha Sauce (optional)
  • ⅛ cup Butter
  • ⅔ large Onion
  • 2 ⅔ cloves Garlic
  • 1 ⅓–2 cups Chicken Broth
  • 1 ⅓–2 cups Crushed or Pureed Tomatoes
  • 1 lb Boneless Skinless Chicken Breasts

Side: Basmati rice

  • ⅔ cup basmati rice
  • 1 ⅓ cups water

Instructions

  1. Mince the garlic and dice the onion.

  2. Saute onion and garlic with the butter in a pot.

  3. Once the onion is just beginning to brown, pour in the chicken broth and tomato and raise heat to high.

  4. Cut the chicken breasts into bite-sized cubes.

  5. Add the chicken and the spices.

  6. Once the pot reaches a boil, reduce heat and let simmer for 30 minutes.

  7. About 25 minutes before serving, start the rice: rinse the basmati rice until the water runs clear, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then rest off the heat, covered, until serving.