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Four Seasons Chicken Curry
Four Seasons Chicken Curry
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Vibrant curry bursting with hot, sweet, and sour flavors. Infuse for maximum taste. Perfect with rice or naan bread. Let the spices do the work as they soften in cooking. Indulge in a symphony of flavors on your palate.
Ingredients:
  • 3 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, sliced
  • 1 (1 inch) piece fresh ginger root, grated
  • 1 (1 inch) piece stick cinnamon
  • 3 bay leaves
  • 1 tablespoon brown sugar
  • 1 teaspoon coriander seeds
  • 1 teaspoon fenugreek seeds
  • 6 whole cloves
  • 6 whole cardamom pods
  • 1 teaspoon crushed red pepper flakes
  • 10 whole black peppercorns
  • 2 pounds skinless, boneless chicken breast halves - diced
  • 3 tablespoons curry powder
  • 1.5 cups water, or as needed
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 0.5 cup light cream
Instructions:
  • In a wok over medium heat, sauté onions in oil until lightly browned. Add garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red pepper, and peppercorns. Stir and cook for about 3 minutes. Add chicken and brown it, then sprinkle in curry powder. Pour water, bring to a boil, then simmer covered on low for 30 minutes, adding more water if needed to cover the chicken.
  • Add the refreshing lemon juice and season with a sprinkle of salt and pepper. Let it simmer for at least 15 minutes. Stir in the cream and don't forget to discard the cinnamon stick and bay leaves before serving.

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