Classic Curry Chicken


Spice Mixture:
Unsweetened Coconut Flakes
2 Dry Red Chilis (or to taste)
1 T. Whole Cumin Seeds
2 T. Dry Onion Flakes
½ T. Whole Peppercorns
1 Crushed Cinnamon Stick
3 Whole Cloves
1 Green Cardemon
Roast all spices in cast iron skillet.  Cool then grind.  Will keep in fridge for 3 months.

1 lb. Chicken Breast or Thighs
1 medium onion chopped
1 crushed cinnamon stick
2 green whole cardemon
4 whole peppercorns
2 T. tomato paste
1 T. minced Ginger
1 T. minced Garlic
1 tsp. turmeric
Canola oil
Chicken Stock
Salt  and pepper to taste

Add oil to pot and roast cinnamon stick, cardemon and peppercorns.  Add onion and saute until brown.  Add tomato paste and cook for 2 minutes or until paste begins to come off sides.  Add 1 T. of ground spice mixture (or to taste), garlic, ginger and turmeric. Cook for 2 minutes. Season chicken on both sides with salt and pepper.  Add to pot. Sear chicken until a crust forms.  Add chicken stock and cook until sauce thickens and chicken is no longer pink. 

Serve with cilantro.

Presented by Hemal Tailor



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