Ingredients
6
6 servings
- •2 tablespoons ghee (clarified butter)
- •1 onion, finely chopped
- •4 cloves garlic, minced
- •1 tablespoon ground cumin
- •1 teaspoon salt, or more to taste
- •1 teaspoon ground ginger
- •1 teaspoon cayenne pepper
- •0.5 teaspoon ground cinnamon
- •0.25 teaspoon ground turmeric
- •1 (14 ounce) can tomato sauce
- •1 cup heavy whipping cream
- •1 tablespoon white sugar, or more to taste
- •2 teaspoons paprika
- •1 tablespoon vegetable oil
- •4 skinless, boneless chicken breast halves, cut into bite-size pieces
- •0.5 teaspoon curry powder
Instructions
- Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.
- Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
- Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.
- Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.
Nutritional Facts
Per 6 servings
- Calories: 328
- Carbohydrate: 13g
- Fat: 23g
- Fiber: 2g
- Protein: 18g
- Sugar: 7g
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