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Your house will be filled with the aromas of Eastern spices when you make this dish! This recipe is one of my favorite ways to eat chicken. I got this recipe from one of my dorm-mates when I was in college. It is very spicy and goes well with other Indian dishes. It is not a hot curry, so people who don't care for mouth-burning dishes might like this.
- 5 lbs chicken, cut into serving pieces (or use 6 chicken breast halves)
- 2 tablespoons margarine or 2 tablespoons vegetable oil
- 4 medium onions, chopped
- 3 garlic cloves, minced
- 4 bay leaves
- 1 teaspoon ground cinnamon
- 6 whole cloves
- 2 medium tomatoes, peeled and quartered
- 1 tablespoon salt
- 3 tablespoons curry powder
- 1 tablespoon paprika
- Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
- Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
- Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
- Add remaining ingredients to skillet and stir frequently.
- Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
- NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.
This was AMAZING! The flavors were wonderful and the smell was amazing! I LOVED the different spices.. I did add only 1/2 of the cinnamon and it wasn't quite so overpowering. I only added 2 onions, as they were large and it seemed a lot to put in. I also sub.'d in ground cloves instead of whole. I think next time I might add some chopped green pepper for some extra flavor. It was wonderful! Very authentic tasting.. even DH liked it!
I found this curry quite tasty, and remarkably easy to make. I used canned tomatoes and a nice Masala curry powder. The only thing I will change is the cinnamon. My husband and I agreed that next time I would leave out the cinnamon. It was too sweet or something, but we didnâ€™t like that. So I asked him, â€œExcept for the cinnamon did you like it better than the curry from the Indian restaurant?â€? â€œYes, yours is better, except for the cinnamon.â€? Thank you so much!
I served this dish for company along with the middle eastern Stuffed Zuchini. It was wonderful together, and the perfect amount of food. Instead of browning chicken I mixed it with the butter garlic and cinnamon in a large bowl, covered it an hour before and let it chill. Once the zuchini was finished we bbq'd the chicken on the grill. It was AMAZING!