From craving to table
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium heat.
- 2
Add the chopped onion and cook until soft and golden, about 5 minutes.
- 3
Stir in the garlic, curry powder, turmeric, and paprika; cook for 1 minute until fragrant.
- 4
Add the chicken pieces, salt, and black pepper. Sauté until the chicken is lightly browned on all sides, about 5 minutes.
- 5
Stir in the tomato paste and diced tomatoes. Cook for 2-3 minutes until the tomatoes start to break down.
- 6
Pour in the chicken broth, bring to a simmer, and cover. Reduce heat and cook for 15 minutes, stirring occasionally.
- 7
Uncover and stir in the heavy cream. Simmer uncovered for another 5 minutes, or until the sauce is thickened and the chicken is cooked through.
- 8
Taste and adjust seasoning if needed. Serve hot over cooked white rice, garnished with fresh parsley if desired.