Surprisingly Simple Chicken Curry

1. In a small mixing bowl whisk together all of the spices in the spice blend, set aside.
2. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. 
3. Add in onion and saute until slightly golden brown, about 4 - 6 minutes. 
4. Add in garlic and ginger, saute 30 seconds more then add in spice blend and saute 30 seconds. 
5. Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes.
6. Pour mixture into a blender then cover with lid and remove lid insert, cover opening with a clean folded kitchen rag. 
7. Blend mixture until well pureed and smooth then return to skillet and heat skillet over medium-high heat. 
8. Season sauce with salt and cayenne pepper (start with about 1/2 tsp salt and a few dashes cayenne then add more to taste) then add in chicken.
9. Bring to a simmer then reduce heat to medium-low, cover skillet with lid and simmer until chicken has cooked through, stirring occasionally, about 8 -  12 minutes.
10. During the last minute of cooking stir in the cornstarch and water slurry if desired, to thicken sauce slightly (or if needed thin with a little chicken broth).
11. Stir in cream (or coconut milk) then serve warm with cilantro over basmati rice.