Chicken Curry

Name: Chicken Curry
Prep time: 65 min
Cook time: 42 min
Total time: 107 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2.5 tsp coriander seeds; 2 tsp cumin seeds; 0.125 tsp red pepper flakes; 0.5 tsp turmeric; 0.5 tsp ginger; 1 pinch clove; 1 tsp salt; 0.5 tsp black pepper; 2 whole boneless skinless chicken breasts; 2 tbsp butter; 2 tbsp fresh ginger; 2 clove garlic; 3 medium onions; 2 whole cinnamon sticks; 1 bay leaf; 3 cardamom pods; 2 cup whole canned tomatoes; 1.5 cup homemade chicken stock; 0.25 cup plain yogurt; 0.75 cup golden raisin; 0.5 cup fresh cilantro; pappadams; basmati rice; cashews; mango chutney

Pan-cooked chicken, tomatoes and yogurt, warmed with coriander and cumin, a South Asian curry. It comes to the table with basmati rice.

1 hr 47 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 65 min · Cook 42 min · 107 min total
Difficulty: medium

1
In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.
2 min
2
Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder. Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper.
3
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 min
4
Remove chicken. Set aside. Reduce heat, and add ginger, garlic, and onions. Cook until softened and deep-brown in color, 8 to 10 minutes.
10 min
5
Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes. Add tomatoes, chicken stock, and cooked chicken.
10 min
6
Raise heat to medium high, and cook until liquid is reduced, about 15 minutes. Meanwhile, toast pappadams.
15 min
7
Reduce heat to low, and stir in yogurt and raisins. Cook until warmed throughout; add cilantro.
8
Serve with basmati rice, and garnish with cashews.