Always a favorite, this version of the classic chicken curry from North India is made fragrant and flavorful with a tantalizing sauce of spices, garlic, tomatoes, ground almonds, heavy cream and yogurt.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
244 Calories
Recipe Instructions
Step 1
Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes.
Step 2
Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes.
Ingredients
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 clove garlic, minced
1 large onion, chopped
¼ cup plain yogurt
¼ cup heavy cream
½ teaspoon ground white pepper
½ teaspoon ground turmeric
2 skinless, boneless chicken breast halves - cubed
