Chicken Curry with Tomato Ginger Sauce
Serves: 4-6
  • 2 lbs boneless chicken breast
  • ½ tablespoon cumin seeds
  • ⅓ cup coconut oil
  • 2 inch piece of fresh ginger, peeled and finely grated
  • 4-6 curry leaves
  • 1 dried red chili
  • 1 tablespoon garam masala
  • ½ tablespoon salt, or to your taste
  • ½ can of tomato paste, reconstituted with water
  • 1 cup heavy cream
  1. Wash and cut chicken into 1 inch cubes. In a pan over medium heat, dry roast cumin seeds. When they start to smell, add coconut oil, curry leaves and ginger. Add the chicken and salt into the pan with the garam masala and cook until the outsides are white, insides still raw.
  2. Add the reconstituted tomato paste. Allow to cook for 15 minutes, then add the heavy cream and simmer for another 10 minutes. Garnish with fresh cilantro and crushed chilies before serving.
  3. Serve with basmati rice.
Recipe by Seasons in Vermont at