Chicken Curry

• 2 tablespoons Olive Oil
• 1 Onion diced
• 1 pound Chicken Breasts
• 2 teaspoons Garlic minced
• 2 teaspoons Ginger grated
• 1 teaspoon Paprika
• 1 teaspoon Turmeric
• 1 teaspoon Coriander
• 1/2 teaspoon Cumin
• 1 can Tomatoes 15 oz crushed
• 3/4 cup Chicken Broth
• 1/4 cup Heavy Cream
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 1/4 cup Cilantro chopped
• 4 slices Flat Bread
• 4 scoops Basmati Rice cooked
• 1 Lemon cur into wedges

1. 1. In a large pot over medium-high heat, heat oil. Add onion and cook until softened and lightly golden, 5 to 7 minutes. Add chicken and sear until golden on all sides, 5 minutes more. Stir in garlic and ginger and cook until fragrant, 2 minutes more.
2. 2. Coat aromatics in spices and cook until very fragrant, less than a minute more. Pour in tomatoes and chicken broth and bring to a simmer.
3. 3. Coat aromatics in spices and cook until very fragrant, less than a minute more. Pour in tomatoes and chicken broth and bring to a simmer.
4. 4. Garnish with cilantro and serve over rice or with naan, with lemon wedges for squeezing

olive oil, onion, chicken breasts, garlic, ginger grated, paprika, turmeric, coriander, cumin, tomatoes, chicken broth, heavy cream, salt, pepper, cilantro, bread, lemon

Taken from www.epicurious.com/recipes/member/views/chicken-curry-5ab05bec218b9d588303ccb7 (may not work)