Description
Cubed chicken breasts simmer in a smooth, spiced tomato sauce made with everyday pantry seasonings.
Ingredients
Scale
- 3 tablespoons (45 ml) olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons (6 g) curry powder
- 1 teaspoon (3 g) ground turmeric
- 1 teaspoon (3 g) ground cumin
- 1 teaspoon (3 g) ground coriander
- 1/4 teaspoon (1 g) ground cinnamon
- 1/4 teaspoon (1 g) ground fennel seed (optional)
- 2 1/4 cups (530 ml) hot water, divided
- 1/4 cup (70 g) tomato paste
- 1 can (14 ounces / 400 g) diced tomatoes
- 2 pounds (900 g) boneless, skinless chicken breasts, cubed
- 1 teaspoon (5 g) fine sea salt, plus more to taste
- 1/2 teaspoon (1 g) ground black pepper, plus more to taste
Instructions
- Heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until golden. Stir in the minced garlic and cook for 1 minute.
- Add the curry powder, turmeric, cumin, coriander, cinnamon, and fennel seed. Stir constantly for 30 seconds. Pour in 1/4 cup (60 ml) of hot water to keep the spices from burning.
- Stir in the tomato paste, canned diced tomatoes, and 1 cup (240 ml) of hot water. Pour another 1 cup (240 ml) of hot water into the empty tomato can, swirl it around, and add it to the skillet.
- Simmer the mixture for 5 to 10 minutes. Remove the skillet from the heat and carefully transfer the mixture to a blender. Leave the blender lid slightly vented and blend until smooth. Set the sauce aside.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon (15 ml) of olive oil. Season the cubed chicken breasts with the salt and pepper.
- Add the chicken to the skillet and cook for about 5 minutes until lightly browned on the outside. The chicken will not be fully cooked yet.
- Pour the blended sauce over the chicken and stir to coat. Simmer uncovered for 5 to 10 minutes, or until the sauce thickens and the chicken reaches an internal temperature of 165°F (74°C).
- Taste the sauce and add more salt or pepper if needed. Serve warm.
Notes
- Always check the internal temperature of poultry. Chicken must reach 165°F (74°C) on a meat thermometer to be safe to eat.
- When blending hot liquids, remove the center cap of the blender lid and cover it lightly with a folded kitchen towel to let steam escape.
- If the sauce gets too thick while simmering, stir in an extra splash of hot water until it reaches your preferred consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Indian