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  • Author: admin
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Total Time: 30 min
  • Yield: 4 servings 1x



1 Tbsp olive oil
1 small onion, finely chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
¼ teaspoon ground turmeric
2 tsp paprika
½ tsp curry powder
1 Tbsp cane sugar
1 cup heavy whipping cream
4 skinless, boneless skinless chicken breasts, cut into bite-size pieces


Heat oil in a large skillet over medium heat and cook and stir onion and garlic until translucent. Stir in all spices.
Reduce heat and stir in cream and sugar. Set aside.
Heat another tbsp of olive oil in a separate skillet over medium heat. Stir chicken into the hot oil and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.
Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes.
Serve with white basmati rice.



  • Serving Size: Serving Size 1
  • Calories: 469
  • Fat: 26g
  • Carbohydrates: 39g
  • Protein: 22g