Chicken Curry With Whole Spices
photo by Brian Holley
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 3 lbs skinless chicken, and jointed
- 4 tablespoons oil
- 1 teaspoon cumin seed
- 1 medium onion, chopped
- 1⁄2 inch fresh ginger, grated
- 3 garlic cloves, chopped
- 3 dried red chilies
- 2 cinnamon sticks, broken up
- 2 black cardamom pods, split open
- 4 whole cloves
- 12 allspice berries
- 1⁄2 teaspoon ground turmeric
- 2 teaspoons paprika
- 5 ounces water
- 2 tomatoes, chopped
- 2 fresh green chilies, whole
- 2 tablespoons ground almonds
- 2 tablespoons coriander leaves, chopped
directions
- Heat the oil in a pan and fry the cumin seeds till they start to pop.
- Add the onions, ginger, garlic and red chillies, fry till onions are soft, do not brown them.
- Add the cinnamon, cloves, cardamoms and allspice stir and fry for 1 minute.
- Add the turmeric and paprika, stir and add the chicken. Fry for 5 mins over medium heat.
- Add water and salt, bring to boil, cover the pan and cook on low heat for 20 minutes.
- Add the tomatoes, green chilli and the ground almonds stir and cook a further 6 minutes.
- Stir in the coriander leaves and serve.
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