Description
Indian-inspired dish with a spice-filled tomato cream sauce.
Ingredients
- 1 Tablespoon Olive Oil
- 2 pounds Boneless Chicken Breasts, Cubed
- ½ teaspoons Curry Powder
- 2 Tablespoons Butter
- ½ whole Onion, finely chopped
- 4 cloves Garlic, Minced
- 1 Tablespoon Dried Cumin
- 1 teaspoon Salt
- ½ Tablespoons Fresh Grated Ginger
- 1 teaspoon Cayenne Pepper To Taste
- ½ teaspoons Cinnamon
- ¼ teaspoons Turmeric
- 1 can (14 Oz. Size) No Salt Added Tomato Sauce
- 1 cup Heavy Whipping Cream
- 2 teaspoons Paprika
- 1 Tablespoon White Sugar
Preparation
Heat olive oil in a skillet over medium heat. Add chicken and curry powder. Sear chicken until just cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add butter to the skillet. When butter is melted, add onion and sauté until onion starts to become translucent. Add garlic and sauté 1 additional minute. Add cumin, salt, ginger, cayenne pepper, cinnamon, and turmeric. Sauté 2 minutes.
Reduce heat to low and stir in tomato sauce. Simmer for 10 minutes, stirring occasionally. Stir in whipping cream, paprika, and sugar. Simmer another 10 minutes, stirring occasionally.
Return chicken to the skillet with the sauce and let simmer for about 5 minutes. Serve over rice.
Note: This can get pretty spicy depending on how much cayenne pepper you add. If you do not like it spicy, try using the 1/2 teaspoon (or less) of cayenne pepper. This is definitely best over rice because the rice gets coated in the delicious sauce as well.
