Flavourful Chicken Curry
A beautiful combination of tastes from fenugreek, coriander, cardamom, cloves, peppercorns and lemon. Serve with rice and naan bread.
Ingredients
Serves: 8
- 3 tablespoons vegetable oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, sliced
- 1 (2cm) piece fresh ginger, grated
- 1 cinnamon stick
- 3 bay leaves
- 1 tablespoon brown sugar
- 1 teaspoon coriander seeds
- 1 teaspoon fenugreek seeds
- 6 whole cloves
- 6 whole cardamom pods
- 1 teaspoon crushed dried chilli or I small green chilli, chopped
- 10 whole black peppercorns
- 1 kg skinless, boneless chicken breasts, diced
- 2 tablespoons curry powder or to taste
- 1 1/2 cups water, or as needed
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1/2 cup (125ml) cream
Directions
Preparation:15min ›
Cook:55min ›
Ready in:1hour10min
- Heat the oil in a wok or large frypan over medium heat and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, chilli and peppercorns. Cook and stir about 3 minutes.
- Place chicken in the wok, and cook until lightly browned. Mix in curry powder. Pour in water and bring to the boil. Reduce heat to low, cover and simmer 30 minutes. Add more water as necessary to keep chicken covered.
- Mix in lemon juice, season with salt and pepper and continue cooking at least 15 minutes. Stir in cream and remove cinnamon stick and bay leaves before serving.
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Reviews and Ratings
Global Ratings:
(34)
Reviews in English (28)
This receipe would appeal to anyone who likes a jungle style curry, however, I'm more partial towards a curry with coconut milk or cream. I have given a 3 star rating simply because I was otherwise unable to post a review. - 24 Nov 2009
This was tasty enough but I'm not sure it was worth the work. I have made much better 'from scratch' curries. Please note that you should remove the cloves, cardamons and peppercorns from the sauce. Yes, they soften up, but biting into them unawares is NOT pleasant. - 22 Feb 2005 (Review from Allrecipes USA and Canada)
I wanted a kid friendly curry dish that my 3yr old would love. This is EXACTLY what I was looking for. Lots of spices, but still pretty quick. I made a few changes to suit my needs: I used ground spices instead of whole, I used 3tbs of brown sugar, cut the pepper in half (which was still too much for my 3 yr old so I'll have to cut back even more) and used coconut milk instead of cream. I also added sliced bell pepper (red, yellow green & orange) to make it a one dish meal. Served with brown rice. RAVES!! I think this will be our new spagetti... - 14 Feb 2007 (Review from Allrecipes USA and Canada)
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