Delicious Chicken Curry with Fragrant Spices and Rich Aromas
Preparation Time: 1 hour 5 minutes
Cooking Time: 42 minutes
Total Time: 1 hour 47 minutes
Recipe Category: Curries
Keywords: Chicken, Poultry, Meat, Asian, Indian, Weeknight, < 4 Hours
Aggregated Rating: 5 stars
Review Count: 16 reviews
Calories per Serving: 360.1
Fat Content: 10.7g
Saturated Fat Content: 4.9g
Cholesterol Content: 93.2mg
Sodium Content: 1251.6mg
Carbohydrate Content: 38g
Fiber Content: 4.6g
Sugar Content: 23.5g
Protein Content: 31.1g
Servings: 4
Description:
Elevate your dinner experience with this Chicken Curry, a symphony of flavors and aromas that will transport you to the heart of Indian cuisine. Accompany it with crispy pappadams and a dollop of chutney for a complete culinary delight. The secret lies in a unique blend of spices, featuring cardamom and cinnamon, which imparts a mild heat and a rich fragrance to the dish. Feel free to customize the spice level to suit your taste preferences, making this recipe a versatile choice for all palates.
Ingredients:
- 2 1/2 teaspoons cumin seeds
- 2 teaspoons red pepper flakes
- 1/8 teaspoon turmeric
- 1/2 teaspoon ginger, minced
- 1/2 teaspoon clove, ground
- 1 teaspoon salt
- 1 teaspoon black pepper, ground
- 1.5 pounds boneless skinless chicken breasts, diced
- 2 tablespoons butter
- 2 tablespoons fresh ginger, finely chopped
- 2 cloves garlic, minced
- 2 onions, finely chopped
- 2 cinnamon sticks
- 2 bay leaves
- 2 cardamom pods
- 2 cans whole tomatoes
- 3 cups chicken stock
- 2 tablespoons peanut oil
- 1/2 cup plain yogurt
- 2 tablespoons golden raisins
- 1/4 cup fresh cilantro, chopped
- 3/4 cup basmati rice, cooked
- 1/2 cup cashews, toasted
- Mango chutney, for garnish
Instructions:
- In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, approximately 1 to 2 minutes.
- Transfer the toasted seeds to a spice grinder, add crushed red-pepper flakes, and grind to a fine powder.
- Place the spice mixture in a small bowl and add turmeric, minced ginger, ground cloves, salt, and black pepper. Toss the diced chicken in this flavorful blend, ensuring it’s evenly coated.
- Heat peanut oil in a large pot over medium-high heat. Add the coated chicken and cook until browned, which should take around 3 to 5 minutes. Once browned, set the chicken aside.
- Reduce the heat to medium and add finely chopped ginger, minced garlic, and finely chopped onions to the pot. Cook until the mixture is softened and deep-brown in color, a process that takes approximately 8 to 10 minutes.
- Introduce cinnamon sticks, bay leaf, and cardamom pods to the pot, allowing them to infuse their aromatic essence into the dish for another 10 minutes.
- Add whole canned tomatoes, chicken stock, and the cooked chicken to the pot. Increase the heat to medium-high and cook until the liquid is reduced, creating a luscious and flavorful curry, a process that typically takes around 15 minutes.
- While the curry is simmering, take the opportunity to toast some pappadams for that perfect crispy accompaniment.
- Once the curry reaches the desired consistency, reduce the heat to low and stir in yogurt and golden raisins. Cook until the entire mixture is warmed through, and then add the chopped cilantro for a burst of freshness.
- Serve this aromatic Chicken Curry over basmati rice, garnish with toasted cashews, and top it off with a spoonful of mango chutney for an exquisite culinary experience.
Enjoy the Culinary Symphony:
This Chicken Curry recipe, with its carefully selected spices and meticulous preparation, promises a dining experience that transcends the ordinary. The tender chicken, infused with the aromatic blend of cardamom and cinnamon, is a testament to the rich heritage of Indian cuisine. Paired with crispy pappadams and the sweetness of mango chutney, this dish is not just a meal; it’s a celebration of flavors that will leave your taste buds singing. Gather your ingredients, immerse yourself in the culinary journey, and savor every moment of this delightful creation.
