Ingredients

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]

Preparation

  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. 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. 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. Garnish with cilantro and serve over rice or with naan, with lemon wedges for squeezing