Saturday, May 9, 2009

Chicken Curry

This is another recipe that changes just about every time I make it. Feel free to experiment with the spice combinations.


  • Onions, finely chopped
  • Garlic, thinly sliced
  • Chilies, dried
  • Chicken, cubed
  • Spices
    • Black peppercorns
    • Mustard seeds
    • Cumin seeds
    • Cardamom pods
    • Coriander seeds
    • Chili powder
    • Turmeric
  • Chicken stock
  • Tomato paste
  • Grape tomatoes
  • Cilantro, finely chopped


  1. Sauté the onions, garlic and chilies in extra virgin olive oil until onions are translucent
  2. Season the chicken and add to the pan, browning the outside
  3. Grind spices in mortar and pestle or spice grinder and add to pan, mixing well
  4. Add chicken stock, tomato paste and tomatoes to pan, stirring well
  5. Reduce heat and simmer until chicken is cooked through and sauce is reduced to desired consistency
  6. Add cilantro and stir thoroughly
  7. Serve with rice and naan

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