Total Time
1hr 47mins
Prep 1 hr 5 mins
Cook 42 mins

Accompany curry with pappadams and chutney. This particular combination of spices, which includes cardamom and cinnamon, gives a mild heat and rich fragrance to the dish. You can adjust the spices to suit your taste.

Ingredients Nutrition

Directions

  1. In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.
  2. Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder.
  3. Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper.
  4. Add chicken, and toss to coat. Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking until browned, 3 to 5 minutes.
  5. Remove chicken.
  6. Set aside. Reduce heat, and add ginger, garlic, and onions.
  7. Cook until softened and deep-brown in color, 8 to 10 minutes.
  8. Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes.
  9. Add tomatoes, chicken stock, and cooked chicken.
  10. Raise heat to medium high, and cook until liquid is reduced, about 15 minutes.
  11. Meanwhile, toast pappadams.
  12. Reduce heat to low, and stir in yogurt and raisins.
  13. Cook until warmed throughout; add cilantro.
  14. Serve with basmati rice, and garnish with cashews.
Most Helpful

5 5

Wonderful! Time consuming, but the multitude of subtle and dominate flavours in this dish and the fragrant aroma make it well worth the effort. I added 3 tablespoons of Major Grey chutney to the dish to give it even more complexity. This is definetly worth 5 stars.

5 5

Forgot, to rate this . . . 5 Stars

5 5

I felt like traveling the world today and make a curry dish. I am so delighted that this came out so good for me. We really loved the combination of flavors and I will be making it again now that I know how good it is! Five stars all the way!