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Chicken Chicken Curry
Chicken Chicken Curry
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Succulent chicken breast cooked in aromatic Bengali spices like turmeric, ginger, cinnamon, cardamom, and cloves.
Ingredients:
  • 1 red onion, thinly sliced, divided
  • 1 bay leaf
  • 1 tablespoon water
  • 1 tablespoon ground turmeric
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon paprika
  • 2 tablespoons ground ginger
  • 2 tablespoons minced garlic
  • 2.25 pounds skinless, boneless chicken breast, cut in bite-sized pieces
  • 1 tomato, thinly sliced
  • 0.25 teaspoon white sugar
  • 3 cardamom pods, lightly crushed
  • 3 whole cloves
  • 1 (2 inch) cinnamon stick
  • 1 tablespoon ghee (clarified butter)
  • 1 tablespoon ground coriander
  • 1 bunch cilantro, chopped
Instructions:
  • In a hot skillet, sizzle the olive oil and sauté 1/3 of the onion until golden brown and crispy for about 5 minutes. Season with salt, then transfer the caramelized onion to a paper towel-lined plate to drain. Keep aside for later.
  • In the same skillet over high heat, cook the remaining 2/3 of onion and bay leaf until golden brown, about 5 minutes. Incorporate 1 tablespoon of water before adding turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high, cook until liquid reduces, then add another tablespoon of water.
  • Add the chicken and tomato slices to the onion mixture. Season with salt and sugar, then mix in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cook covered on low heat until the liquid reduces, about 30 to 35 minutes. Stir in the coriander and continue simmering until the liquid evaporates. Serve topped with cilantro and reserved fried onions.

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