1 lb chicken breast, cubed
1 cup sour cream
1 TBS minced garlic
1 TBS grated ginger
2 TBS butter
1 onion, diced
1/8 tsp cloves
1/8 tsp nutmeg
1 tsp ginger
1 tsp cumin
1 tsp minced garlic
1 TBS Patak's concentrated curry paste
1 (15 oz) can crushed tomatoes
1/2 cup heavy whipping cream
Combine the sour cream, garlic, and ginger into a gallon sized ziploc bag. Add the cubed chicken and let marinate for at least 1 hour.
Cook the chicken in a large skillet until no longer pink. Set aside.
In a large pot, cook the onion in the butter, cloves, nutmeg, ginger, garlic, and Patak's sauce.
Once the onion is translucent, add the can of crushed tomatoes and allow to simmer for 15 minutes.
Add the cream and simmer, uncovered, for 5 minutes longer.
Add in the chicken and simmer for 10 minutes more.
Serve over rice.
