Chicken Curry With Whole Spices

A quick to cook tasty dish. This is a super curry that I learned to cook while in Sri Lanka. From start to finish in under one hour. Of all my chicken dishes this is my favourite.

• Ready In: 40 mins
• 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

1. Heat the oil in a pan and fry the cumin seeds till they start to pop.
2. Add the onions, ginger, garlic and red chillies, fry till onions are soft, do not brown them.
3. Add the cinnamon, cloves, cardamoms and allspice stir and fry for 1 minute.
4. Add the turmeric and paprika, stir and add the chicken. Fry for 5 mins over medium heat.
5. Add water and salt, bring to boil, cover the pan and cook on low heat for 20 minutes.
6. Add the tomatoes, green chilli and the ground almonds stir and cook a further 6 minutes.
7. Stir in the coriander leaves and serve.