Creamy Curry Chicken With Yellow Rice

Ingredients

• 2 tablespoons olive oil extra virgin extra-virgin
• 1 large onion cut into pieces
• 2  garlic clove minced
• 1.5 teaspoons ground cumin 
• 1 teaspoon turmeric 
• 1 teaspoon ground coriander 
• 1 teaspoon garam masala 
• 1 pinch ground ginger 
• 1.3 cups coconut milk 
• 1 cup tomatoes canned chopped
• 2 teaspoons juice of lemon 
• 1 tablespoon brown sugar 
• 1 tablespoon brown sugar 
• 1.5 teaspoons cornstarch 
• 3 servings salt 
• 2 tablespoons cilantro leaves fresh chopped
• 2  frangelico split boneless skinless cut into 1-inch/2.5cm pieces
• 2  frangelico split boneless skinless cut into 1-inch/2.5cm pieces

Equipment

• frying pan

Directions

1. Heat the olive oil in a large, heavy-bottom pan over medium heat.
2. Add the chicken and cook for 6 to 8 minutes, turning frequently, until lightly browned and cooked through.
3. Remove from the pan and set aside.
4. Add the onion and saut for a few minutes.
5. Add the garlic, cumin, turmeric, ground coriander, garam masala, ginger and cook for one minute.
6. Mix the corn starch with the coconut milk until smooth. Return the chicken to the pan and stir in the coconut milk, brown sugar and tomatoes. Cook over medium heat and stir for 1 to 2 minutes. Partially cover and cook for 15 more minutes until the sauce has reduced and thickened. Stir in the lemon juice and season with salt.
7. Serve the creamy chicken curry on a bed of yellow rice (I use brown rice cooked in water with salt and 1 teaspoon of turmeric) sprinkled with fresh cilantro.