Entree: Super Easy Chicken Korma

http://threemanycooks.com/recipes/meaty-mains/super-easy-chicken-korma/

Serves 4

Serve with steamed basmati rice

1 tablespoon each: ground coriander and ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon each: ground cinnamon and ground cardamom
1/8 teaspoon ground cloves
3 tablespoons vegetable oil
1 medium onion, cut into small dice
2 tablespoons minced fresh gingerroot (from about a 1 1/2-inch piece)
6 garlic cloves
4 large boneless, skinless chicken breast halves (about 2 pounds)
Salt
1 cup crushed tomatoes
3 tablespoons heavy cream
2 tablespoons chopped fresh cilantro

Mix coriander, cumin, cayenne, cinnamon, cardamom, and cloves in a small bowl; set aside. Meanwhile, heat oil in a large (12-inch) skillet over medium-high heat. Add onion; sauté until gold brown around the edges, about 5 minutes. Add ginger, garlic, and spices; sauté until fragrant, about 1 minute longer. Season chicken with salt and add it to skillet; sauté, coating with spices, until it has lost most of its raw color, 1 to 2 minutes. Stir in tomatoes to coat and 1 cup of water. Cook, stirring occasionally, until chicken is cooked and juices reduce to sauce consistency, 10 to 12 minutes. Stir in cream and cilantro. Serve