Ingredients
- 2 tablespoons of clarified butter
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1 (15 ounce) can tomato sauce
- 1 cup heavy whipping cream
- 2 teaspoons paprika
- 2 tablespoon olive oil
- 1 Rotisserie Chicken
- 1/2 teaspoon curry powder
Details
Preparation
Step 1
1. Heat butter in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, (about one minute). Sir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
2. Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
3. Heat olive oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder and stir until chicken is lightly coated, about 3 minutes. Stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce in sauce for 5 minutes and serve.
4. Serve on rice cooked with one chicken bouillon cube or one cup of chicken broth per 1/2 cup uncooked rice.
Review this recipe