Ingredients: 

• 4 boneless, skinless chicken breasts, cut into cubes
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tomatoes, pureed (or 400 g canned tomato puree)
• 2 tbsp (Umimi) spice blend
• 1 cup chicken broth
• 1/2 cup heavy cream (or coconut cream for a dairy-free option)
• 1 tbsp olive oil
• Optional: A pinch of smoky mix
• Fresh cilantro for garnish

Instructions:

1. Marinate Chicken: Toss chicken cubes with half the (Umimi) blend and a pinch of smoky mix; let marinate for 20 minutes.
2. Sauté Base: In a skillet, heat olive oil over medium heat and sauté onion, garlic, and ginger until golden.
3. Simmer: Add tomato puree and remaining spice blend; stir and pour in chicken broth. Bring to a simmer.
4. Finish: Stir in cream and cook for another 10 minutes until the chicken is cooked through.
5. Serve: Garnish with cilantro and serve with basmati rice or naan.