A delightful twist on the classic Winnipeg Chicken Curry, this recipe offers a creamy and flavorful dish perfect for any occasion.
Heat the butter in a large frying pan over medium heat until melted.
Using unsalted butter allows you to control the seasoning better.
Add the chopped onion to the pan and sauté until softened, about 5-6 minutes.
Stir occasionally to prevent the onions from burning.
Stir in the curry powder and cook for 2-3 minutes to release its aroma.
Cooking the spices briefly enhances their flavor.
Add the chicken pieces to the pan and cook until lightly browned on all sides, about 5 minutes.
Cut the chicken into even pieces for uniform cooking.
Mix the cornstarch with water in a small bowl to create a slurry.
Ensure the cornstarch is fully dissolved to avoid lumps.
Pour the slurry into the pan and stir to thicken the sauce.
Stir continuously to prevent the sauce from clumping.
Add the cream to the pan, bring to a gentle boil, and cook for 2-3 minutes.
Do not overboil the cream to maintain its smooth texture.
Season the curry to taste and serve hot with your choice of sides.
Taste and adjust the seasoning before serving for the best flavor.
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