Chicken Curry

Name: Chicken Curry
Ingredients: 3 tablespoons olive oil; 1 small onion, chopped; 2 garlic cloves, minced; 2 tablespoons curry powder; 1 tablespoon hot curry powder; 1 teaspoon ground cinnamon; 1 teaspoon paprika; 1 teaspoon fresh grated ginger or 12 teaspoon ginger powder; 12 teaspoon granulated sugar; salt; 2 lbs chicken breasts, boneless and skinless; 1 (10 ounce) can diced tomatoes with green chilies; 4 ounces cream cheese, room temperature; 1 (14 ounce) can coconut milk; 1 tablespoon lemon juice

15 ingredients

8 steps

Ingredients

3 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons curry powder
1 tablespoon hot curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon fresh grated ginger or 12 teaspoon ginger powder
12 teaspoon granulated sugar
salt
2 lbs chicken breasts, boneless and skinless
1 (10 ounce) can diced tomatoes with green chilies
4 ounces cream cheese, room temperature
1 (14 ounce) can coconut milk
1 tablespoon lemon juice

Directions

1

Cut the boneless, skinless chicken breasts into bite size pieces.
2

Over medium heat, brown the onion in olive oil until transparent and lightly browned.
3

Add chicken and cook until no longer pink on outside, brown a little if you like, but it doesn't have to be cooked completely.
4

Stir in the garlic, curry powders, cinnamon, paprika, ginger, sugar and salt to taste.
5

Continue stirring for a couple more minutes to infuse the flavors.
6

Add tomatoes, softened cream cheese, coconut milk, and lemon juice.
7

Place in slow cooker and simmer 4-5 hours on low heat setting.
8

Serve over hot rice.