- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 medium yellow onion, chopped
- 1 and ½ pounds boneless, skinless chicken breast, cut into bite-size pieces
- 4 cloves garlic, minced
- 2 teaspoon salt
- ½ teaspoon ground coriander
- 1 teaspoon curry powder
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon turmeric powder
- ¾ cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- ⅔ cup heavy cream
- chopped fresh cilantro, to garnish
Add the butter and oil to a large saucepan or pot and heat over medium heat.
Add the chicken and cook until brown on all sides. Add in the chopped onion and saute 5 minutes, add the minced garlic and saute for an additional minute.
Add the salt and all of the spices, stir in the low-sodium chicken broth.
In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved. Add it to the sauce, bring to a boil, then reduce the heat and cook and stir until thickened. Pour in the heavy cream and continue cooking and stirring until the sauce reaches your desired thickness.
Pour over Basmati rice and garnish with chopped fresh cilantro. Serve with a side of naan bread, if desired.
Before you start cooking have all of your ingredients prepped: Dice the chicken, chop the onion, mince the garlic, and measure out all of the spices into a small bowl.
Leftovers last in the fridge for 1 week.
Calories: 405kcal | Carbohydrates: 6.3g | Protein: 38g | Fat: 25.1g | Saturated Fat: 9.3g | Cholesterol: 151mg | Sodium: 1338mg | Potassium: 769mg | Fiber: 1.7g | Sugar: 1.4g | Calcium: 51mg | Iron: 2mg