Chicken Curry Recipe

Name: Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 teaspoons coriander seeds; 2 teaspoons cumin seeds; 1/8 teaspoon red pepper flakes, crushed; 1/2 teaspoon turmeric; 1/2 teaspoon ginger, ground; 1 pinch clove, ground; 1 teaspoon salt; 1/2 teaspoon black pepper, freshly ground; 2 whole boneless skinless chicken breasts, cut into 2-inch pieces; 2 tablespoons butter (or ghee); 2 tablespoons fresh ginger, minced; 2 cloves garlic, minced; 3 medium onions, halved and thinly sliced; 2 whole cinnamon sticks, about 3-inches long; 1 bay leaf; 3 cardamom pods; 2 cups whole canned tomatoes, peeled and seeded with juices; 1 1/2 cups homemade chicken stock or 1 1/2 cups low-sodium chicken stock; 1/4 cup plain yogurt; 3/4 cup golden raisin, roughly chopped; 1/2 cup fresh cilantro, chopped; to taste pappadams, for serving; to taste basmati rice, Cooked, for serving; to taste cashews, Chopped, for garnish; to taste mango chutney, for garnish

Servings: persons

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

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 1/2 teaspoons coriander seeds, 2 teaspoons cumin seeds, 1/8 teaspoon red pepper flakes, crushed, 1/2 teaspoon turmeric, and more.

Yes, Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry

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