Pureed Chicken Curry

Ingredients:-

1. 1 tbsp finely chopped ginger
2. 2 tbsp minced garlic
3. 2 tbsp chopped shallots
4. 2 cups chopped sweet onions
5. 1 ½ cups chopped tomatoes
6. ¼ cup chopped coriander
7. 2 chicken breasts
8. Extra virgin olive oil
9. ½ tsp ghee /butter (optional)
10. 2 tbsp fresh cream
11. ¼ cup milk
12. Salt, pepper to taste

Spices:-

1. ¼ cinnamon stick
2. 1 tsp curry powder/garam masala
3. 1 ½  tsp corriander powder
4. 1 tsp chilli powder
5. 1 tsp turmeric powder
6. Cloves: 4 nos.
7. ½ tsp mustard seeds
8. ½ tsp cumin seeds
9. ½ tsp star anise seeds
10. 4 dried red chilly
11. 1 tsp chicken masala powder (optional)

Season the chicken breasts with salt, pepper and olive oil. Bake the chicken breasts in the oven at 350 degrees Fahrenheit for 45 minutes. Once baked, save the juices from the chicken for the gravy and let the chicken breasts to cool off for 5 minutes. Then slice them into one inch cubes and set aside.

Meanwhile, for the gravy, in a sauté pan, heat olive oil and butter/ghee at medium-high heat. When the oil is hot, add the mustard seeds & cumin seeds and wait until they pop. Then add the cinnamon stick, star anise, cloves and dried red chilli. Stir for 1 minute and then add the chopped shallots, garlic and ginger. Stir for 1 minute. Add the chopped sweet onions and stir fry until golden brown. Add the chopped tomatoes and stir until the onion-tomato mixture turns reddish brown. Stop the heat and allow for the mixture to cool off for 5 minutes and then blend it in a blender/mixer with the milk.

Empty the blended mixture back into the sauté pan and add salt, pepper, curry powder, coriander powder, chilli powder, turmeric and the chicken masala powder. Stir occasionally for 2-3 minutes. Add the chicken pieces and the fresh cream, stir well and cover. Keep the stove at medium heat to simmer for 7-10 minutes, stirring occasionally. Garnish with coriander leaves and serve.

Serves: 4

Sides: Rice, chappathi or Indian bread (naan)