Creamy Chicken Curry

Suggested Piece: 12" Electric Skillet

Ingredients
2 Tbsp. Avocado oil
1 medium Onion (#2 cone)
2 tsp. Garlic powder
6 oz. can Tomato paste, no salt added,
2 tsp. Ground cumin
1 1/2 tsp. Ground coriander
1/2 tsp Ground tumeric
1/2 tsp Cayenne
1 lb. Chicken breasts, bone/skinless, cut into 1 inch pieces
1 c. Sour cream, fat-free
1/2 tsp. salt
1 medium Jalapeno, seeded, diced
1 Tbsp. Ginger (#1 cone)
1/2 c. Cilantro, chopped
1 tsp. Garam masala (opt.)

Directions
In 12" Electric Skillet heat oil over medium heat (350F), add onion and cook until softened. Stir in garlic powder, tomato paste, cumin, coriander, turmeric, and cyenne. Continue to cook for approx. 1 minute. Stir in chicken, sour cream, and salt. Cover and cook until VapoValve clicks, reduce heat to low (185F) and set timer for 15-20 minutes (giving chicken time to cook through). Remove lid, stir in jalapeno and ginger. Replace lid and continue to cook on low an additional 10 minutes. Just before serving sprinkle with cilantro and garam masala.

Cooking Tip: Dry-roasted spices are ground together to make the distinctive blend known as garam masala. It may include 10 to 12 different spices, such as cumin, coriander, cloves, cardamom, black pepper, and mace, and is usually added to food near the end of cooking or right before the dish is served to enhance the complexity of flavor.