Cook1 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.