Prep 20 mins
Cook 1 hr 10 mins
This recipe hails from Hog Penny, one of the oldest pubs on the lovely island of Bermuda. Serves 2, but can easily be multiplied.
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 1 teaspoon cardamom pod
- 1 tablespoon vegetable oil
- 1 chicken breast, uncooked and cut into cubes
- salt & freshly ground black pepper
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- 1⁄2 cinnamon stick
- 2 large tomatoes, diced
- 1⁄2 red onion, diced
- 2 garlic cloves, diced
- 1 teaspoon fresh ginger, chopped
- 1⁄3 cup coconut milk
- 1⁄3 cup white wine
- 2 tablespoons chopped fresh cilantro leaves
- 1 cup cooked basmati rice
- In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder.
- Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side.
- Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk along with the rest of the ground spices and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour.
- Season with salt and pepper to taste and add the cilantro.
OOPS! I goofed but this dish turned out wonderfully anyway. I added white wine VINEGAR instead of white wine. Actgually, the meal had a nice little bite and we all enjoyed the sweet and sour sauce. Next time, I won't brown the chicken at such high heat - it dried it out a little. But, this was wonderfully flavorful.
This turned out absolutely delish! I basically doubled the recipe (I never cook just for 2) using already ground spices, using 1t each of ground cumin and coriander, and 1/4t ground cardamom. I also used boneless chicken thighs instead of breasts. Definetly a keeper. Froze the balance for another wonderful dinner in the future.
This is a wonderful dish! I did make some changes however. When using cardamon pods, you break them open and roast the seeds. Also, I saute'd the onions and then added the roasted/ground spices and remaining dry spices then I added the chicken (You lose some of the flavors when you add the spices to cooked chicken). Oh, I did not add the white wine either. My Hubby is from South India and really like the flavors. It's one I'll def. make again! Thanks for sharing this!!