Chicken Curry

Have I mentioned how much I LOVE Indian food????!!! MMMM! There's an Indian restaurant right around the corner from me that has a lunch buffet daily for $9.95, and I go there often! I even sometimes go there during dinner hours and order an entree. My favorite in Palak Paneer, which is a spinach curry dish with Indian cottage cheese. I haven't made that yet, but I do have a recipe.

I've tried a couple other recipes for Chicken Curry, one of which starts off the same way my curry chicken salad sandwiches (I see I haven't posted that recipe yet) do, and it is very good, but this new recipe is ooooh, sooooo much better!!!!

I have no clue where I got the recipe. I'd saved it under "Recipes from Miscellaneous Sources", so I haven't a clue. There were a few additional ingredients, but I left them out. (Edited 3/17/12: found my source - it's www.beckyhiggins.com - a blog I found while browsing some blogs. She's got some great looking recipes!!!)


Chicken Curry

1 lb. boneless, skinless chicken breasts (2 to 3 pieces)
2 T. curry powder
1/4 t. ground cinnamon
2 T. olive oil, divided
1 medium yellow onion, thinly sliced
1 1/2 c. (14 oz. can) low-sodium chicken broth
1 1/2 c. heavy cream
1 1/2 t. salt (I didn't add nearly that much, it really didn't need all of it)
1/4 t. black pepper
cooked white rice

Rinse chicken and pat dry with paper towels. Cut into 1" pieces and place in bowl. Sprinkle with curry and cinnamon, toss, and set aside. Heat 1 T. oil in large skillet over medium heat. Add onion and cook until softened, 3 to 5 minutes. Transfer to plate.

Heat remaining oil in skillet. Add chicken and cook until browned on all sides, about 5 minutes. Add broth, cream, salt, and pepper. Return onion to skillet. Heat until chicken is cooked through, 5 to 7 minutes. (For more curry flavor, add more curry powder at this time.)

Serve over rice.

Makes 4 servings