Chicken Curry

• 2 tsp olive oil
• 1 medium yellow onion, chopped
• 2 lbs boneless, skinless chicken breast, cut into pieces
• 2 garlic cloves, minced
• 1 Tb fresh ginger, minced
• 1 tsp paprika
• 1 Tb Curry Powder
• 1 can crushed tomatoes
• 1 1/2 C chicken or veggie stock
• 1/2 C heavy cream
• Salt and pepper, to taste
• Fresh cilantro and lime wedge, for garnish
• Cooked rice, for serving

1. In a large pan over medium heat, cook onions in olive oil until soft, about 7 minutes.
2. Add chicken and cook until no pink remains.
3. Stir in garlic and ginger, saute one additional minute.
4. Add spices and cook until spices seem toasty and fragrant. Add crushed tomatoes and stock and bring to a simmer.
5. Stir in heavy cream and simmer until sauce has thickened and chicken is cooked through, about 10 minutes.
6. Serve over hot rice and garnish with fresh cilantro and a squeeze of lime juice.

*As seen on Twin Cities Live December 3, 2019

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