Chicken Curry<< Back to list

Chicken, Indian, Main Dish
2tspcumin powder
1tspseasoning salt
canola oil
4chicken breasts
2cinnamon sticks (or ½ tsp cinnamon)
4bay leaves
4whole cloves (or ½ tsp cloves)
4whole cardamom seeds
½onion (yellow), chopped
1tbspgrated ginger root
¼jalapeño, thinly sliced (opt.)
1tspgaram masala
½tspmango powder (opt.)
1cantomato sauce (or ½ can stewed tomatoes)
  1. Mix flour, 1 tsp cumin, 1 tsp paprika and seasoning salt. Heat a 1-2 tbsp oil in a frying pan over medium-high heat. Dredge chicken in flour mixture and cook about 20% on each side. Cut into pieces and set aside.
  2. In a large pot, heat 3-4 tbsp oil over medium-high heat. Break up cinnamon sticks and throw in pot with bay leaves, cloves, and cardamom seeds. Add onions, grated ginger, jalapeño, turmeric, and 1 tsp paprika. Pour in chicken, 1 tsp cumin powder, coriander, garam masala, fresh ground nutmeg, mango powder, water, and tomato sauce. Let simmer for 5 min.
  3. Serve with basmati rice.

4 servings

  • To make Chicken Masala, omit tomato sauce.
    [kevin - 2013-03-07 14:24:11]
  • To make Chicken Korma, add 1 can of coconut milk or cream.
    [kevin - 2013-03-07 14:24:17]

Authentic Indian curry


Hiro Chhatpar

Sep 28, 2009

Nov 1, 2009

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