Spicy Chicken Curry Recipe - Serves 4

Spicy Chicken Curry Recipe

373 calories each serving (571 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Mild



Ingredients

2 teaspoons (10ml) coriander seeds
1 teaspoon (5ml) cumin seeds
1/2 teaspoon (2.5ml) yellow mustard seeds
1 teaspoon (5ml) fenugreek seeds
5 dried red chillies
10 black peppercorns
1 teaspoon (5ml) ground turmeric
1/2 teaspoon (2.5ml) ground ginger
680g (1 lb 8 oz) boneless and skinless chicken breasts, cut into bites-sized pieces
4 tablespoons (60ml) vegetable oil
2.5cm (1 inch) cube fresh ginger root, peeled and grated
3 cloves of garlic, peeled and crushed
2 medium onions, peeled and finely chopped
5cm (2 inches) cinnamon stick, broken into 2 pieces
2 bay leaves
1 tin/can (400g or 14 oz) chopped tomatoes
250ml (9 fl oz) chicken stock
1 teaspoon (5ml) salt


Method

Heat a small heavy-bottomed frying pan or saucepan over a medium heat (without any oil)
Add the coriander seeds, cumin seeds, yellow mustard seeds and fenugreek seeds, stir-fry for 2 minute and then remove from the heat and tip onto a clean plate or saucer to cool (remove the seeds immediately if they start to burn)
Once the seeds are cool, put them into a spice grinder
Add the dried red chillies, black peppercorns, ground turmeric and ground ginger to the spice grinder and then grind into a fine powder
Put the spice powder that you made into a large bowl, add the chicken pieces and mix well so that the chicken is fully coated with the spices
Heat 2 tablespoons (30ml) of the vegetable oil in a large heavy-bottomed frying pan or saucepan over a medium heat
Add the spice-coated chicken pieces and saute until the chicken is evenly browned (5-8 minutes), turning often, and then remove from the heat and put the chicken pieces onto a plate and set aside
Heat the second 2 tablespoons (30ml) of the vegetable oil in a large heavy-bottomed frying pan or saucepan over a medium heat
Add the fresh ginger, garlic and onion, mix well and saute until the onion is well-browned (9-15 minutes) turning often
Add the cinnamon stick and bay leaves, mix well and cook for 3 minutes, stirring often
Add the chicken pieces and mix well
Add the chopped tomatoes, chicken stock and salt, mix well, bring to a simmer, reduce the heat to maintain the simmer and simmer until the sauce has thickened (15-20 minutes), stirring every few minutes (cook for a shorter time if you want a more runny sauce)
Make sure the chicken is cooked (cook for longer if needed)
Serve hot

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Recipe submitted by Anita Seth on 18 March 2016