Prep 15 mins
Cook 30 mins
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!