Chicken Curry

about 2 hours Servings: 4.0 No ratings yet

Chicken Curry

about 2 hours Servings: 4.0 No ratings yet

Ingredients

3 cardamom pods
1/4 cup plain yogurt
1 teaspoon salt
3/4 cup golden raisins, roughly chopped
to taste cashews, Chopped, for garnish
1/2 teaspoon black pepper, freshly ground
2 tablespoons butter ( or ghee)
2 whole cinnamon sticks, about 3-inches long
1 1/2 cups homemade chicken stock or 1 1/2 cups low-sodium chicken stock
1/8 teaspoon red pepper flakes, crushed
1/2 cup fresh cilantro, chopped
1 bay leaves
2 teaspoons cumin seeds
2 1/2 teaspoons coriander seeds
1 pinch cloves, ground
1/2 teaspoon ginger, ground
2 cloves garlic, minced
1/2 teaspoon turmeric
to taste basmati rice, Cooked, for serving
2 tablespoons fresh ginger, minced
to taste pappadams, for serving
3 medium onions, halved and thinly sliced
2 cups whole canned tomatoes, peeled and seeded with juices
2 whole boneless skinless chicken breasts, cut into 2-inch pieces
to taste mango chutney, for garnish

Directions

  • 1 In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.
  • 2 Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder.
  • 3 Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper.
  • 4 Add chicken, and toss to coat. Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking until browned, 3 to 5 minutes.
  • 5 Remove chicken.
  • 6 Set aside. Reduce heat, and add ginger, garlic, and onions.
  • 7 Cook until softened and deep-brown in color, 8 to 10 minutes.
  • 8 Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes.
  • 9 Add tomatoes, chicken stock, and cooked chicken.
  • 10 Raise heat to medium high, and cook until liquid is reduced, about 15 minutes.
  • 11 Meanwhile, toast pappadams.
  • 12 Reduce heat to low, and stir in yogurt and raisins.
  • 13 Cook until warmed throughout; add cilantro.
  • 14 Serve with basmati rice, and garnish with cashews.

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