Ingredients

• 2 tablespoons ghee , clarified butter
• 1 onion , finely chopped
• 4 cloves garlic , minced
• 1 tablespoon ground cumin
• 1 teaspoon salt , Optional
• 1 teaspoon ground ginger
• 1 teaspoon cayenne pepper
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground turmeric
• 1 , 14 ounce
• 1 cup heavy whipping cream
• 1 tablespoon white sugar , Optional
• 2 teaspoons paprika
• 1 tablespoon vegetable oil
• 4 skinless , boneless chicken breast halves, cut into bite-size pieces
• 0.5 teaspoons curry powder

Instructions

1. 1 Gather all ingredients.
2. 2 Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
3. 3 Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.
4. 4 Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.
5. 5 Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
6. 6 Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.
7. 7 Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.

Nutrition per serving