Fragrant Chicken Curry

Name: Fragrant Chicken Curry
Ingredients: 2 tablespoons curry powder; 1 teaspoon ground ginger; 12 teaspoon cinnamon; 14 teaspoon ground cloves; 14 teaspoon cayenne pepper; 2 tablespoons vegetable oil; 1 large onion, halved and thinly sliced; 3 garlic cloves, minced; 2 large boneless skinless chicken breasts, cooked, meat pulled into large chunks; 1 (13 1/2 ounce) can light coconut milk; 1 (14 1/2 ounce) can diced tomatoes; 1 (14 1/2 ounce) can chicken broth

12 ingredients

11 steps

Ingredients

2 tablespoons curry powder
1 teaspoon ground ginger
12 teaspoon cinnamon
14 teaspoon ground cloves
14 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 large onion, halved and thinly sliced
3 garlic cloves, minced
2 large boneless skinless chicken breasts, cooked, meat pulled into large chunks
1 (13 1/2 ounce) can light coconut milk
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chicken broth

Directions

1

Mix spices in small bowl.
2

Heat oil in Dutch oven over medium-high heat.
3

Add onion and saute until golden.
4

Add garlic, saute about 30 seconds.
5

Add spices, toast until fragrant, about 1 minute.
6

Add chicken, stir until completely coated with spices.
7

Add coconut milk, tomatoes and broth.
8

Bring to a simmer and cook uncovered until flavors blend and stew is thickened, about 20 minutes or so.
9

Remove from heat.
10

Serve with basmati rice.
11

I added a chopped apple.