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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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4 chicken breasts, cut into chunks
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15 mL (1 tbsp.) olive oil
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5 mL (1 tsp.) chili powder
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3 mL (1/2 tsp.) curry powder
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To taste, salt
Sauce
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15 mL (1 tbsp.) olive oil
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1 small onion, finely chopped
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1 garlic clove, chopped
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15 mL (1 tbsp.) grated fresh ginger
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15 mL (1 tbsp.) curry powder
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8 mL (1 1/2 tsp.) ground cumin
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5 mL (1 tsp.) ground cilantro
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3 mL (1/2 tsp.) chili powder
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2 mL (1/4 tsp.) garlic salt
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310 mL (1 1/4 cup) 35% M. F. cream
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80 mL (1/3 cup) chicken broth
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250 mL (1 cup) store bought tomato sauce
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4–5 stems fresh cilantro
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500 ml (2 cups) cooked basmati rice
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750 ml (3 cups) yellow and green beans
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Directions
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Combine chicken, oil, chili powder, curry powder, salt, and pepper. Set aside (you can also leave to marinate all day).
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In a non-stick skillet, sear chicken for 2 to 3 minutes and set aside in a dish. In the same skillet, add oil. Sweat onions for 1 to 2 minutes. Add garlic, ginger, curry, cumin, cilantro, chili powder, and garlic salt. Cook for 1 to 2 minutes for the spice aromas to infuse the onions.
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Add cream and chicken broth and bring to a boil.
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Add tomato sauce and the bouquet of fresh cilantro. Reduce for a few minutes until texture thickens. Add reserved chicken.
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Serve with basmati rice and green beans.
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