3-4chicken breasts, cubedYou can also use 6-8 deboned chicken thighs or 1 can of chickpeas for a vegetarian version
2 tbspground cumin
1/4 cupginger, freshly grated or minced
1lgyellow onion, diced
2-3jalapenos, dicedControl the spice level by removing jalapeno seeds for less of a kick or omit the seeds entirely for no kick at all. Personally, I like mine to have a bit of a kick so I generally add 3 diced jalapenos and the seeds of 1.5 jalapenos.
Combine the cumin, coriander and salt in a small bowl, set aside.
*Cube chicken breasts into bite sized pieces. In a large pot, melt 2 tbsp of butter on medium high heat and add in chicken. Use half of the spice mix on the chicken and cook chicken pieces for approximately 2 mins on each side until lightly browned. Remove chicken from the pot.
Add remaining butter and onion to the pot. Cook for about 2 mins, until onion begins to become translucent. Add remaining spice mixture, garlic, ginger and jalapenos. Sauté until vegetables are cooked, about 4 minutes. Return chicken to the pot.
Stir in tomato paste and tomato sauce until well combined.
Add the cream and bring to a boil. Immediately turn down to simmer and let the curry simmer for at least 1 hour, preferably 2 hours to let the flavours develop.
Serve over basmati rice and/or naan.
For a vegetarian version:
*Add the can of chickpeas a minute after adding the remaining spice mixture, garlic, ginger and jalapenos to the pot.
It is absolutely key that you let this curry simmer for a minimum of 1 hour, but for best results simmer for 2 hours.
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