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