For many of us, when we hear “Indian Cuisine,” we immediately think of curry - but there are so many more flavours to explore! The most popular Indian dishes typically use cumin, turmeric and cinnamon, plus curry leaves. Depending on the dish being made, the amount of each spice will vary accordingly.
Try it yourself.
- 4 tablespoons butter, divided
- 1 pound boneless, skinless chicken breasts cut into 1 inch cubes
- ½ teaspoon salt
- ½ teaspoon Club House Cumin
- ½ teaspoon Club House Turmeric
- ¼ teaspoon Club House Cinnamon
- 1 (15 ounce) can tomato sauce
- 2 tablespoons heavy cream
- Melt 2 tablespoons of the butter in large skillet on medium heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Remove chicken from skillet. Set aside.
- Stir remaining ingredients into same skillet. Bring to boil. Reduce heat to medium-low; simmer 5 minutes.
- Return chicken to skillet. Simmer 5 minutes longer or until chicken is cooked through. Stir in remaining 2 tablespoons butter until well blended. Serve with cooked rice or naan bread, if desired.