This cooked fudge-like frosting can be used to make chocolate frosting without using powdered sugar. On a cake that has totally cooled, spread icing.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 large servings |
Ingredients
- 4 tablespoons curry powder
- 2 tablespoons ground cinnamon
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon nutmeg
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 2 bay leaves
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger root
- 3 tablespoons white sugar
- salt to taste
- 3 skinless, boneless chicken breast halves, cut into bite-sized pieces
- (14 ounce) can coconut milk
- 1 cup plain yogurt
- 4 tablespoons butter
- 1 splash lime juice
- 1 lime, cut into wedges
Instructions
- Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
- Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
- Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.
- I always make my version of buttered lentils when I make this recipe.
- This dish pairs well with a rice side; I prefer basmati rice particularly as a pilaf. Also pairs with naan bread.
Nutrition Facts
| Calories | 439 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 7 g |
| Protein | 24 g |
| Saturated Fat | 10 g |
| Sodium | 218 mg |
| Sugars | 16 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this curry 10 times and cannot get tired of it. I do not put in the cayenne. Love this!
Yum! So delicious and many layers of flavor. I would definitely make it again. Took extra time to go from yellow to red brown when simmering. I made crispy potatoes in the oven and popped them in the curry when I served it.
We followed the recipe exactly, but were very disappointed in the end product. Smelled amazing while cooking though! We felt there was too much of the spices causing a gritty sauce. I almost think the amount could be cut in half for each spice.
Absolutely wonderful!! Don’t let the lengthy ingredient list intimidate you, it is just a case of mixing multiple spices for an exquisite flavor, tangy but also subtle. The cooking process was simple and fast, then voila! It was wonderful and everyone was so impressed that something so great didn’t take hours. I served it with jasmine rice and naan bread, truly delightful.
The family loved the recipe – its a keeper! The only thing ,I used a powder curry we’ll thought it tasted more like India base the Thai. Going to try with different curry next time?
Delicious in every way!!
I grew up eating chicken curry but this recipe was too sweet with too much sugar added. I didn’t like it.
This uses a lot of spices but it was totally worth it. Very good flavor, enough for lunch the next day.
I thought this curry was ok and maybe a three star but my family hated it.I think the quantity of spice is the problem.There is so much spice in it that it tastes gritty and my husband thought it tasted soapy.It may be that some of my spices were older and perhaps lost their oils.Anyway I must have blown it somehow since the other reviewers loved it so much.
Amazing! We had left over take out with chick peas, chicken and paneer. I threw everything in and it came out perfectly! I would even love the sauce just on rice, it is so good. I did chicken-out and cut all the spices in half and it was just right.
The flavor was great! It took a little longer to prep though – probably about 30-40 minutes. Also, if you want a ticker sauce up the cornstarch (or flour).
I love love love this recipe. I did use chicken thigh meat and I guess I got my sauce a lot darker than the picture. It’s so so spicy but I love it I’m gonna have it on simple Ramen noodles with a twist of lime
AMAZING!! Makes a LOT of sauce, and uses a lot of spices, but OMG it is so worth it. My husband scarfed it up (so did I). It has exactly the right amount of heat, just a little zip. I used boneless, skinless chicken thighs – which I would highly recommend. I used less butter, and had to sub sour cream for the plain yogurt, so it’s tweakable – but the spice combination is heavenly. I served it with white rice and steamed snow peas.
First: I’ll make this again this weekend. Second: apologies to the author, since I *thought* I followed the recipe to the letter. Third: this week I will learn how to read, and NOT add 4T cayenne when it calls for much less! I coulda killed a moose!!! More later, since I really, really love curry. If I don’t kill myself in the kitchen.