We eat many varieties of curry in our home. We love all different varieties from different parts of the world. This recipe is a great combination of flavours that gives you a wonderful curry flavour, but with the richness of the butter and whipping cream. Serve it with rice or naan bread.
Curry seasoning: (you can make a double batch and save this for the next time)
1/4 teaspoon cumin
1/4 teaspoon fennel
1/4 teaspoon fenugreek
1/4 teaspoon tumerick
1/4 teaspoon cinnamon
1/4 teaspoon chilies or cayenne
1/4 teaspoon coriander seeds
4 cardamon pods, seeds only
2 chicken breasts, cubed
1/4 cup butter, plus one tablespoon butter
1 large onion, sliced
2 garlic cloves, finely chopped
1" fresh ginger, finely chopped
2 tablespoons brown sugar
1/2 can diced tomatoes
1/4 cup whipping cream
2 whole dried chilies
1 bay leaf
1/2 cup water
2 tablespoons cilantro, finely chopped
With a mortal and pestle crush the curry seasoning.
In a frying pan over medium heat melt one tablespoon of butter. Brown chicken in the butter and set aside.
In a frying pan over medium heat melt the butter. Add onions, garlic and ginger and fry until golden brown. Add curry seasoning.
Add brown sugar, tomatoes, chicken, whipping cream, chilies, bay leaf and water.