If you don’t have brandy on hand, a whiskey sidecar is a great substitute.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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 ½ cups water, or as needed
- 1 tablespoon lemon juice
- salt and pepper to taste
- ½ cup light cream
Instructions
- Heat the oil in a wok over medium heat, and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red pepper, and peppercorns. Cook and stir about 3 minutes. Place chicken in the wok, and cook until lightly browned. Mix in curry powder. Pour in water, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Add more water as necessary to keep chicken covered.
- Mix in lemon juice, season with salt and pepper, and continue cooking at least 15 minutes. Stir in cream and remove cinnamon stick and bay leaves before serving.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 2 g |
| Sodium | 344 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Love this flavoursome recipe. I use a punnet of chopped mushrooms and some fake chicken instead of the real thing. They carry all the fantastic flavours this dish has to offer
delicious and would make it again. I also ground up 3 thai chilies into the sauce.
boneless skinless thighs, no onion, no cardamom pods, 2Tbs madras curry, 1Tbs hot curry. Pretty good. A little too spicy for the kids. I would make this again.
A lot of time and work for a curry that wasn’t that spectacular…
Fantastic flavour! Instead of cream, to lower fat content I used 1/2 cup skim milk with 1/2 tbsp cornstarch dissolved in it to thicken sauce a bit at the end. Restaurant quality dish!
A very nice blend of flavours and I did keep the whole seeds in as they add to the eating sensation. Did add more Chilli, but that is our taste.
Fantastic.
Nice spice flavors, but WAY. TOO. HOT. It doesn’t even need the red pepper flakes; without them, it’s a wonderful recipe. I recommend leaving them for addition on an individual eater basis. My mouth is on fire, and not in the nice way 🙁 [I have no problem eating hot/spicy foods at a reasonable level of heat.] Ouch. 3 stars.
It was ok. A bit bland for my family.
Thought this was really good…my indian sister-in-law was also impressed.
I have been making hot curry for many years – this is one of the best recipes I have ever tried. I like the whole seeds – it is like a party in your mouth!
It was very good. My chicken ended up getting dried out but i think I just let it simmer too long!
Not really worth the time and effort. Sorry.
I really liked this one. Not too difficult either.
I’ve been looking for a good curry recipe. Chicken Korma happens to be my favorite Indian dish and this reminds me of it. Next time, I’m going to try adding almonds, which should make it even closer. I added broccoli also to get in my veggies. I don’t know that I would say that it is hot or sour, but it definitely is beautifully fragrant and a nice but not overdone sweet. You can always adjust to your tastes though. Thanks for the recipe!!!
We added more salt and lemon juice when we made it here. It was great, a little hotter than I normally like my spices, but still really good. And hey, it can never heart to accustom yourself to even hotter food. =D
Unlike some of the other reviewers, I thought this was an EXCELLENT recipe. I used whole spices (and didn’t remove them – they added extra flavor in different bites). I used a little extra of everything, and particularly with the curry – I used 5-6 tbsp of Hot curry. I did the recipe with chicken thighs, my hubby’s preference, and it was awesome. Serve with basmati rice and/or Nam bread and it would make a great treat!
This is one great recipe. since i am an avid cook. I am sure will taste great when I make it tomorrow morning… Thanks to All Recipes.
Thumbs up for this quick,tasty recipe.Kid friendly too.Worth trying!
I wanted a kid friendly curry dish that my 3yr old would love. This is EXACTLY what I was looking for. Lots of spices, but still pretty quick. I made a few changes to suit my needs: I used ground spices instead of whole, I used 3tbs of brown sugar, cut the pepper in half (which was still too much for my 3 yr old so I’ll have to cut back even more) and used coconut milk instead of cream. I also added sliced bell pepper (red, yellow green & orange) to make it a one dish meal. Served with brown rice. RAVES!! I think this will be our new spagetti…
I love curry, but not this. It was not the bold curry flavor I was expecting. It was more of a subtle West Indian curry. The flavors were not great, only OK. It actually took a while to make, and the finished product was not worth the time investment. I would not make it again.