Ingredients:

  • 1 ½ lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • Salt & pepper to taste
  • 2 tbsp (30ml) vegetable oil (or butter)
  • 2 tbsp (30g) butter, unsalted
  • 1 small onion, finely chopped (about ½ cup)
  • 3 cloves garlic, minced
  • 1 tbsp (15g) grated fresh ginger
  • 1 tsp chipotle chili in adobo, minced (or ½ tsp chipotle powder)
  • 1 tbsp (15ml) tomato paste
  • 1 cup (240ml) crushed tomatoes (canned or fresh)
  • ¾ cup (180ml) heavy cream
  • ½ cup (120ml) chicken broth
  • 1 tsp brown sugar (optional, but recommended!)
  • Salt to taste
  • Fresh chopped cilantro (for garnish)

Instructions:

  1. In a bowl, combine chicken with paprika, chili powder, cumin, garlic powder, salt, and pepper. Toss to coat evenly.
  2. Heat oil in skillet over medium-high heat. Sear chicken in batches until browned on all sides. Remove and set aside.
  3. Reduce heat to medium. Add butter to the skillet and sauté onion until softened. Stir in garlic, ginger, and chipotle. Cook until fragrant (about 1 minute).
  4. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and chicken broth. Simmer for 5 minutes, stirring occasionally.
  5. Return chicken to skillet. Simmer for 10 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C).
  6. Stir in heavy cream and brown sugar (if using). Simmer gently for 2-3 minutes, until the sauce thickens slightly.
  7. Taste and adjust salt and spice level as needed. Garnish with fresh cilantro. Serve hot.