Heat oil in a large non-stick skillet over high heat. Add chicken and cook, stirring occasionally until the chicken begins to brown, about 5 minutes. Add onion, garlic, curry powder, salt and pepper. Cook until the onion has become tender, about 5 minutes.
Stir in the tomatoes, tomato paste and lemon extract. Bring to a low boil then reduce heat to medium and cook for 5 to 10 minutes or until the sauce is hot and the chicken has cooked through. Remove from the heat and stir in the cream to finish. Serve over jasmine or white long-grain rice, if desired.
For more spice, stir in ⅛ teaspoon cayenne or ground chipotle pepper.
To eliminate dairy, replace the heavy cream with coconut milk.
Heat oil in a large non-stick skillet over high heat. Add chicken and cook, stirring occasionally until the chicken begins to brown, about 5 minutes. Add onion, garlic, curry powder, salt and pepper. Cook until the onion has become tender, about 5 minutes.
Stir in the tomatoes, tomato paste and lemon extract. Bring to a low boil then reduce heat to medium and cook for 5 to 10 minutes or until the sauce is hot and the chicken has cooked through. Remove from the heat and stir in the cream to finish. Serve over jasmine or white long-grain rice, if desired.
For more spice, stir in ⅛ teaspoon cayenne or ground chipotle pepper.
To eliminate dairy, replace the heavy cream with coconut milk.