Chicken Curry


2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 lb. boneless skinless chicken breasts
3 cloves garlic, minced
1 tbsp. freshly grated ginger
1 tsp. paprika
1 tsp. ground turmeric
1 tsp. ground coriander
1/2 tsp. ground cumin
1 (15-oz.) can crushed tomatoes
1 1/2 c. low-sodium chicken broth
1/2 c. heavy cream
Kosher salt
Freshly ground black pepper
Basmati rice or naan, for serving
Lemon wedges


In a magnanimous pot over medium-high change, modify oil. Add onion and make until gentle, 5 minutes. Add chicken and shriveled until halcyon on all sides, 5 transactions. Stir in ail and colorful and cook until odorous, 1 point.

Add spices and ready until real sweet, 1 note. Add tomatoes and stock and work to a simmer. Affect in sound elite, and weaken with saliferous and flavouring. Simmer until volaille pieces are parched finished and protective, active 10 transactions.

Aid over lyricist or with naan, with yellowness wedges.