Ingredients
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2 tablespoons butter
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1 cup chopped onion
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2 teaspoons minced garlic
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1 tablespoon grated gingerroot
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1 teaspoon chili powder
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1/2 teaspoon ground turmeric
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1/4 teaspoon ground cinnamon
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1 (19 ounce) can crushed tomatoes, undrained
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2 tablespoons tomato paste
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1 tablespoon brown sugar
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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1 whole rotisserie-cooked chicken, skin removed and meat cut up
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1/3 cup light cream (5%)
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1/4 cup light sour cream or 1/4 cup light plain yogurt
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1 tablespoon minced fresh cilantro
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hot cooked basmati rice
Instructions
- Melt butter in a deep, 10-inch skillet over medium heat; add onions and garlic; cook slowly, stirring often, until onions are tender - about five minutes.
- Add gingerroot, chili powder, turmeric and cinnamon; cook one more minute.
- Add undrained tomatoes, tomato paste, brown sugar, salt and pepper; reduce heat to low; cover and simmer for 10 minutes, stirring occasionally.
- Add cut-up chicken, cream and sour cream; simmer, uncovered, for five more minutes.
- Remove from heat and stir in cilantro; serve over hot basmati rice, if desired.