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Chicken Curry

Chicken Curry



Spice blend

1 1/2 tsp ground coriander

1 tsp ground cumin

1/2 tsp turmeric

1/2 tsp fennel seeds or ground fennel seeds

1/2 tsp ground cinnamon

1/2 tsp ground black pepper

1/4 tsp ground cloves

¼ tsp Cayenne pepper, or more if you desire


3 Tbsp extra virgin olive oil

2 medium yellow onions, sliced

4 garlic cloves, minced

½ Tbsp ground ginger

1 cup low-sodium chicken broth

1 14.5 oz can diced tomatoes, drained


2 lbs. boneless skinless chicken breasts, diced into 1 1/4-inch cubes

1/3 cup heavy cream

2 Tbsp chopped cilantro


In a small mixing bowl whisk together all of the spices in the spice blend, set aside.

Heat 2 Tbsp. olive oil in the bottom of the Emile Henry Tagine over medium- high heat.

 Sauté the sliced onion until slightly golden brown, about 6-9 minutes.

Add in garlic and ground ginger, mix with a spatula or wooden spoon and sauté for 1 minute, then add in spice blend and mix again, sauté for 1 more minute.

Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover with the lid and simmer 5 minutes.

Transfer onion mixture into a blender or Vitamix. Blend until smooth.

While onion mixture is pureeing, warm 1 more tbsp. of oil to the bottom of the Tagine. Add chicken cubes, turning to try and get some color if you want. Taste the sauce sauce and if you want more heat, sprinkle another ½ tsp. of Cayenne over chicken. Season with salt and pour sauce over chicken.  

Bring to a simmer then reduce heat to medium-low, cover Tagine with lid and simmer until chicken is cooked through, stirring occasionally, about 15 minutes. If you want a sauce that is a bit thicker, remove the lid and turn the heat to low/simmer. Continue cooking gently for another 15-30 minutes or until the sauce is the consistency you like.

Stir in cream and cook for another 5 minutes. Garnish with cilantro from your Veritable Garden and serve over basmati rice.