Curry Chicken

This is a dish that was introduced to me when I was a young teenager.  My mom working at the parliamentary buildings in Toronto, always had a desire to try the different culinary dishes that the many cultures of the city had to offer.

After going to work with her on a regular basis, found us tasting these different dishes on a regular basis.  One day, waking into an Indian restaurant, found myself ordering and devouring a plate of Curry Chicken that was served with rice and Naan.  A dish I found myself eating ever since.

Enjoy!

Ingredients: 

3 Tbsp olive oil

1 medium diced onion

2 Chicken Breasts chicken fillet

2 cloves of Garlic

1 Green Chilli

¼ tsp Salt

¼ tsp Turmeric

½ tsp ground Cumin

¼ tsp ground Coriander

1 tsp tomato purée

¼ tsp Garam Masala or 1 tsp Curry Paste

2 Tbsp. double cream

Directions:

1. Heat a skillet over medium heat. Add 3 tablespoons of Olive oil, add the diced, and sweat for 3 minutes.
   
   
2. Add the chicken and continue to cook  for 5 to 6 minutes. 
   
   
3. Put the garlic and chili into the pan, and continually stir for  2 to 3 minutes.
   
   
4. Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan and stir well.
   
   
5. Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste.
   
   
6. Continue stirring and add 2 generous tablespoons of double cream into the mixture
   
   
   
   
   Serve hot!
   
   
   
   
   
   
   Side note, when cooking with any sort of hot pepper, remember that it is the seeds that make a dish spicy hot.  The more you scoop away from the pepper, the more mild the heat will be.