2 tablespoons extra-virgin olive oil
4 wholes (2 split) skinless, boneless chicken breasts cut into 1-inch/2.5cm pieces
1 large onion cut into pieces
2 garlic cloves minced
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 pinch of ground ginger
1 1/4 cups coconut milk
1 cup canned chopped tomatoes
2 teaspoons lemon juice
1 tablespoon brown sugar
1 1/2 teaspoons corn starch
2 tablespoons chopped fresh cilantro
- Heat the olive oil in a large, heavy-bottom pan over medium heat. Add the chicken and cook for 6 to 8 minutes, turning frequently, until lightly browned and cooked through. Remove from the pan and set aside. Add the onion and sauté for a few minutes. Add the garlic, cumin, turmeric, ground coriander, garam masala, ginger and cook for one minute.
- Mix the corn starch with the coconut milk until smooth. Return the chicken to the pan and stir in the coconut milk, brown sugar and tomatoes. Cook over medium heat and stir for 1 to 2 minutes. Partially cover and cook for 15 more minutes until the sauce has reduced and thickened. Stir in the lemon juice and season with salt.
- Serve the creamy chicken curry on a bed of yellow rice (I use brown rice cooked in water with salt and 1 teaspoon of turmeric) sprinkled with fresh cilantro.