Creamy curried chicken

Ingredients

Marinade:

• ½ cup whole milk yogurt
• 1½ teaspoons salt
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 pounds boneless skinless chicken breasts, cut into 2-inch chunks

Sauce:

• 1 onion (diced)
• 3 cloves garlic (minced)
• 1 tablespoon finely chopped ginger root
• 1 tablespoon olive oil
• 2 tablespoons butter, split
• 1 tablespoon curry powder
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 teaspoon sugar
• 1 (14-oz) can crushed tomatoes
• ½ cup heavy cream or evaporated milk
• ¼ cup chopped fresh cilantro

Cook

In a large bowl, whisk together the yogurt, salt and spices. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.

Preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray. Place the chicken on the prepared rack, spooning any extra marinade over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.) While the chicken cooks, start the sauce.

In a heavy skillet, cook onion, garlic, and ginger in 1 tablespoon olive oil and 1 tablespoon butter over medium heat until fragrant, about 4 minutes. Add curry powder, pepper, salt, sugar, tomatoes, and 1 tablespoon butter and simmer for 5–7 minutes, stirring frequently.

Add the broiled chicken to the sauce and simmer until the chicken is fully cooked (internal temperature reaches 160–165° F), a few minutes. Stir in heavy cream or evaporated milk and adjust seasonings to your preference.