Chicken Curry

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 boneless skinless chicken breasts, cut into pieces
• 3 cloves garlic, minced
• 1 tbsp. minced ginger
• 1 1/2 tsp. paprika
• 1 1/2 tsp. ground turmeric
• 1 1/2 tsp. ground coriander
• 1 tsp. ground cumin
• 1 can crushed tomatoes
• 1 1/2 c. low-sodium chicken broth
• 1/2 c. heavy cream
• Kosher salt
• Freshly ground black pepper
• Basmati rice or naan, for serving
• 1 tbsp. freshly chopped cilantro, for garnish

Instructions:

• In a Crockpot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
• Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 15 to 20 minutes.
• Serve over rice or with naan, garnished with cilantro.