Ingredients
-
2 1/2
-
2
-
1/8
-
1/2
-
1/2
-
1
-
1
-
1/2
-
2
-
2
-
-
-
-
-
Directions
Chicken Curry, Accompany curry with pappadams and chutney. This particular combination of spices, which includes cardamom and cinnamon, gives a mild heat and rich fragrance to the dish. You can adjust the spices to suit your taste. , Forgot, to rate this . . . 5 Stars, I felt like traveling the world today and make a curry dish. I am so delighted that this came out so good for me. We really loved the combination of flavors and I will be making it again now that I know how good it is! Five stars all the way!
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Steps
|
1
Done
|
In a Dry Skillet Over Medium Heat, Toast Coriander and Cumin Seeds Until Fragrant, 1 to 2 Minutes. |
|
2
Done
|
Transfer to Spice Grinder, Add Crushed Red-Pepper Flakes, and Grind to a Powder. |
|
3
Done
|
Place in a Small Bowl, and Add Turmeric, Ginger, Cloves, Salt, and Black Pepper. |
|
4
Done
|
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
Done
|
Remove Chicken. |
|
6
Done
|
Set Aside. Reduce Heat, and Add Ginger, Garlic, and Onions. |
|
7
Done
|
Cook Until Softened and Deep-Brown in Color, 8 to 10 Minutes. |
|
8
Done
|
Add Cinnamon Sticks, Bay Leaf, and Cardamom Pods; Cook For 10 Minutes. |
|
9
Done
|
Add Tomatoes, Chicken Stock, and Cooked Chicken. |
|
10
Done
|
Raise Heat to Medium High, and Cook Until Liquid Is Reduced, About 15 Minutes. |
