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Chicken Curry


Really good, restraunt quality

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Chicken Curry 0 Picture


  • 5 cloves garlic (minced) or 5 squirts of tube garlic
  • 1 Tbsp ginger (minced) or 1 squirt of tube ginger
  • 1/4 cup veg. oil
  • 1/4 tsp cloves (whole)
  • 10 green cardamom pods or 1-1/2 tsp ground cardamom
  • 8 whole allspice
  • 1 cinnamon stick (broken in half)
  • 1 bay leaf
  • 1 med yellow onion (small chop)
  • 2-1/2 tsp Madras curry powder (hot)
  • 1/3 of a small jalapeno (chopped fine)
  • 3 pounds skinless boneless chicken (chopped bite size)
  • 1 8oz can small dice tomatoes (and liquid)
  • 2 cups chicken broth
  • 1 Tbsp corn starch
  • salt and pepper to taste


Servings 6
Preparation time 20mins
Cooking time 85mins


Step 1

Heat the oil in a stew pot or dutch oven over medium high heat. Add the cloves, cardamom, allspice, cinnamon stick and bay leaf. Cook stirring constantly, until dark and fragrant and the cinnamon stick unfurls, about 30 seconds. You do not eat this group of ingredients so put everything but the cinnamon stick in a little cheese cloth bag, makes for easy retrievall. Then add the onion, cook stirring until lightly browned, about 3 minutes. Now add the garlic, ginger, curry popwder and jalapeno. Cook, stirring until lightly browned and fragrant, about 1 minute. Season the chicken pieces with the salt and pepper, add to the pot. Add the tomatoes and juice and cook. Stirring until the oil begins to seperate, you will hear a distinctive crackling sound as the ingredients "re-fry" about 6 minutes. Continue cooking, stirring until the chicken is lightly browned about 7 minutes. Add the chicken broth and corn starch, bring to a boil. At the boil lower the heat to a simmer, cover and stew for 15 minutes. Uncover and continue cooking stirring occasionally, until the chicken is cooked through and tender and the liquid thickens into a sauce, about 30 minutes. Transfer to a serving bowl, discarding the cinnamon stick and spice bag.

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