Not Really Chicken Curry

• 2 tbsp. extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 lb. boneless skinless chicken breasts, cut into 1″ pieces
• 3 cloves garlic, minced
• 2 Tbsp Curry Powder
• 1 (15-oz.) can crushed tomatoes
• 1 1/2 c. low-sodium chicken broth
• 1/2 c. heavy cream
• Kosher salt
• Freshly ground black pepper
• Basmati rice or naan, for serving

1. In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
2. Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 15 to 20 minutes. 
3. Serve over rice or with naan, garnished with cilantro.

Notes: 

The comments section mocked it as inauthentic (yawn, of course) hence the title. But it sounded right up the alley of this unsophisticated pallete.