Chicken Curry

about 2 hours Servings: 4.0 No ratings yet


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


  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.