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Ingredients: Oil 1 Tbsp
Onion 1/2 med, chopped
Chicken 1 lb (500 g) boneless, skinless thighs cut to bite size
pieces
Ginger 1 Tbsp, minced
Garlic 1 Tbsp, minced
Salt to taste
Curry Powder 3 Tbsp (divided)
Lemon/Lime Juice 1 Tbsp or to taste
Cream Cheese 8 oz, at room temperature
Broth/Stock 2 cups (less for a thicker gravy)
Tomatoes 1/4 cup (grape or cherry tomatoes work best)
Cilantro few sprigs, chopped for garnishing |
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Method: 1. Heat Oil in a pan and add Onions. Cook for 1-2
mins until lightly brown and translucent.
2. In a mixing bowl, add Chicken pieces, Ginger, Garlic, Salt, 2
Tbsp Curry Powder. Mix well.
3. Add Lemon/Lime Juice and mix well.
4. Add Chicken to the pan with onions and mix well.
5. Cover and cook until chicken is done
stirring occasionally.
6. Meanwhile, mix softened Cream Cheese and Broth/Stock with a hand
blender and keep aside.
7. When chicken is cooked, add the Cream Cheese sauce, Tomatoes and
1 Tbsp Curry Powder. Mix well and bring to a simmer.
8. Garnish with Cilantro and serve with Rice, Roti, or Bread. |