Chicken Curry

Name: Chicken Curry
Prep time: 1 h 47 min
Cook time: 1 h 47 min
Total time: 1 h 47 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 bay leaf; 1 teaspoons black pepper, freshly ground; 2 Tbsps butter (or ghee); 473 milliliters whole canned tomatoes, peeled and seeded with juices; 3 cardamom pods; 4 servings to taste cashews, Chopped, for garnish; 355 milliliters homemade chicken stock or 1 1⁄2 cups low-sodium chicken stock; 2 whole cinnamon sticks, about 3-inches long; 4 servings to taste basmati rice, Cooked, for serving; 3 teaspoons coriander seeds; 2 teaspoons cumin seeds; 118 milliliters fresh cilantro, chopped; 2 Tbsps fresh ginger, minced; 2 cloves garlic, minced; 1 teaspoons ginger, ground; 177 milliliters golden raisin, roughly chopped; 4 servings to taste mango chutney, for garnish; 3 mediums onions, halved and thinly sliced; 59 milliliters plain yogurt; 0 teaspoons red pepper flakes, crushed; 1 teaspoon salt; 2 whole boneless skinless chicken breasts, cut into 2-inch pieces; 1 teaspoons turmeric; 1 pinch ground; 4 servings to taste pappadams, for serving

The recipe Chicken Curry could satisfy your Indian craving in approximately 1 hour and 47 minutes. This recipe serves 4. Watching your figure? This gluten free recipe has 640 calories, 26g of protein, and 23g of fat per serving. A mixture of ginger, tomatoes, turmeric, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the cardamom pods you could follow this main course with the Pear Cardamom Clafoutis as a dessert. It works well as a main course.

Instructions

In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.

Ingredients you will need

Cumin Seeds

Coriander

Toast

Equipment you will use

Frying Pan

Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder.

Ingredients you will need

Pepper

Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper.

Ingredients you will need

Black Pepper

Turmeric

Clove

Ginger

Salt

Equipment you will use

Bowl

Add chicken, and toss to coat.

Ingredients you will need

Whole Chicken

Heat peanut oil in a large pot over medium-high heat.

Ingredients you will need

Peanut Oil

Equipment you will use

Pot

Add chicken, cooking until browned, 3 to 5 minutes.

Ingredients you will need

Whole Chicken

Remove chicken.Set aside. Reduce heat, and add ginger, garlic, and onions.Cook until softened and deep-brown in color, 8 to 10 minutes.

Ingredients you will need

Whole Chicken

Garlic

Ginger

Onion

Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes.

Ingredients you will need

Cinnamon Stick

Cardamom Pods

Bay Leaves

Add tomatoes, chicken stock, and cooked chicken.Raise heat to medium high, and cook until liquid is reduced, about 15 minutes.Meanwhile, toast pappadams.Reduce heat to low, and stir in yogurt and raisins.Cook until warmed throughout; add cilantro.

Ingredients you will need

Cooked Chicken

Chicken Stock

Cilantro

Tomato

Raisins

Yogurt

Toast

Serve with basmati rice, and garnish with cashews.

Ingredients you will need

Basmati Rice

Cashews

Equipment

Frying Pan

Bowl

Pot

Ingredients

Servings:

bay leaf 1teaspoons

black pepper, freshly ground 2Tbsps

butter (or ghee)473milliliters

whole canned tomatoes, peeled and seeded with juices 3

cardamom pods 4servings

to taste cashews, Chopped, for garnish 355milliliters

homemade chicken stock or 1 1⁄2 cups low-sodium chicken stock 2

whole cinnamon sticks, about 3-inches long 4servings

to taste basmati rice, Cooked, for serving 3teaspoons

coriander seeds 2teaspoons

cumin seeds 118milliliters

fresh cilantro, chopped 2Tbsps

fresh ginger, minced 2cloves

garlic, minced 1teaspoons

ginger, ground 177milliliters

golden raisin, roughly chopped 4servings

to taste mango chutney, for garnish 3mediums

onions, halved and thinly sliced 59milliliters

plain yogurt 0teaspoons

red pepper flakes, crushed 1teaspoon

salt 2

whole boneless skinless chicken breasts, cut into 2-inch pieces 1teaspoons

turmeric 1pinch

ground 4servings

to taste pappadams, for serving

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Markus Huber Obere Steigen Gruner Veltliner with a 4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.