Traditional Chicken Curry

Traditional Chicken Curry

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  • Prep Time


  • Total Time


  • Servings



  • 4 tablespoons canola oil

  • 4 each whole cloves

  • 6 each green cardamom pods, whole*

  • 1 each cinnamon stick (2 inch)

  • 3 each whole star anise

  • 8 each dried curry leaves

  • 1 large onion, finely chopped

  • 2" piece fresh gingerroot, crushed

  • 4 cloves garlic, crushed

  • 4 tablespoons mild curry paste

  • 1 teaspoon turmeric

  • 3½ pounds chicken breast

  • 14 ounce canned tomatoes, chopped

  • 4 ounces creamed coconut

  • ½ cup cream of coconut

  • ½ teaspoon sugar

  • 1 teaspoon salt, or to taste

  • 2 cups fresh coriander


1. Heat the oil in the pan and fry the cloves, cardamom pods, cinnamon stick, star anise, and curry leaves over medium heat for about 5 minutes until the the cloves swell and the curry leaves (fresh) are slightly burnt. 2. Add the onion, ginger, and garlic and fry until the onions turn brown. Add the curry paste and turmeric and fry until the oil separates. 3. Add the chicken pieces and mix well. When the all the pieces are evenly sealed, cover the pan and cook until the meat is nearly cooked. 4. Add the canned chopped tomatoes and the creamed coconut, simmer gently until the coconut dissolves. Mix well add sugar and salt, fold in the chopped fresh coriander, then reheat briefly. 5. Spoon into a dish a serve hot.


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