This Indian-Inspired Chicken Curry is easy enough to make at home and tastes like a restaurant-calibre meal. Impress yourself and your family with this satisfying, flavorful meal!
Heat olive oil in a pan over medium high heat. Lay the chicken breast flat and cook for 5 minutes undisturbed. Flip and continue cooking 5-6 minutes or until the internal temperature reaches 165 degrees. Remove from pan and rest before slicing.
Curry
In a large pan over medium heat, stir in onions, cinnamon, cloves, and cardamom. Cook until the onions begin to caramelize, about 25-30 minutes.
After 15 minutes, add peppers, if using. Add garlic and ginger for the last 5 minutes.
Stir and slowly incorporate cumin, turmeric, coriander, and black pepper. Add a splash of olive oil and cook the spices for 10 minutes, stirring occasionally to prevent burning.
Pour in tomatoes and simmer for 30 minutes, or until the liquid reduces. Stir in sliced chicken breast, garnish with cilantro, and remove from heat. Serve with basmati rice and garlic naan.