(Click on pic to enlarge)
1 TBSP Coriander Powder
1 TBSP Curry Powder
1 TBSP Garam Masala
½ tsp. Cardamom
2 chicken thighs
1 TBSP butter
1 TBSP oil
½ yellow onion, chopped
1 TBSP lemon juice
1 cloves garlic, minced
1 small piece chopped fresh ginger
½ TBSP tomato paste mixed in ½ glass of dry white wine
1 TBSP cream
1 handful fresh cilantro leaves, stems removed
½ red bell pepper minced
2 cups chicken broth
1 cup of cooked rice
Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
Add onion, garlic, ginger, red bell stir until soft and translucent, about 5 minutes. Add the Curry Blend.
Stir tomato mix into the onion mixture and cook, stirring frequently, about 2 minutes. Pour in cream. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes.
Add back the chicken and cook on low 30 minutes or until the chicken is cooked well done.
In a bowl place the rice then chicken and the sauce, Garnish with cilantro leaves and Sriracha.
As of 4/8/21