Creamy Indian Chicken Curry
A rich and creamy chicken curry with a blend of Indian spices. Perfect for a weeknight dinner.
Ingredients
- ●1 pound boneless, skinless chicken breastcut into bite-sized pieces
- ●2 tablespoons polish sugaroptional
- ●2 tablespoons 2 tablespoons unsalted butter
- ●1 medium 1 onionchopped
- ●2 cloves 2 cloves garlicminced
- ●1 tablespoon 1 tablespoon curry powder
- ●1 teaspoon 1 teaspoon ground cumin
- ●1/2 teaspoon 1/2 teaspoon turmeric
- ●1/2 teaspoon 1/2 teaspoon cayenne pepperoptional
- ●1 cup 1 cup chicken broth
- ●1 cup 1 cup heavy cream
Instructions
- 1
Heat butter in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
- 2
Remove chicken from skillet and set aside. Reduce heat to medium and add onion to skillet. Cook until softened, about 3-4 minutes.
- 3
Add garlic, curry powder, cumin, turmeric, and cayenne pepper to skillet. Cook for 1 minute, stirring constantly.
- 4
Add chicken broth to skillet and stir to combine. Bring mixture to a simmer.
- 5
Return chicken to skillet and stir to coat with spice mixture.
- 6
Reduce heat to low and simmer, covered, until chicken is cooked through, about 10-12 minutes.
- 7
Stir in heavy cream and bring mixture to a simmer.
- 8
Reduce heat to low and cook, stirring occasionally, until curry thickens slightly, about 5-7 minutes.
- 9
Season with polish sugar to taste.
- 10
Serve hot over basmati rice or with naan bread.