The best thing about this quick chicken curry is the homemade curry mix. Though you can always use store bought, making your own spice blend gives you the chance to experiment with your own curry flavor.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 teaspoons cumin seed
- 1 1/2 teaspoons coriander seed
- 1 1/2 teaspoons yellow mustard seed
- 1 teaspoon fennel seed
- 1 teaspoon fenugreek
- 1 teaspoon black peppercorns
- 1-inch piece cinnamon stick
- A few curry leaves, fresh or dried, if available
- 4 to 5 cardamom pods
- 1 tablespoon turmeric
- 1 teaspoon ground red pepper flake or red chili powder
- 1 leek
- 1 small onion
- 1 to 2 red finger chile peppers, optional
- 4 cloves garlic
- 1 inch ginger root
- 1 apple, large Gala or Honeycrisp
- 4 tablespoons butter
- A few curry leaves, if available
- 3 tablespoons flour
- 4 cups chicken stock
- 1 1/4 cups basmati rice
- 1 rotisserie chicken, 3 to 4 pounds
- About 1/3 cup mango chutney, Patak’s preferred brand
- Salt
- 2 store-bought garlic naan bread
- Cilantro leaves and 2 scallions, to serve
Instructions
- Gather your ingredients.
- For the curry spice: Add to a small skillet: cumin, coriander, mustard seed, fennel seed, fenugreek, black peppercorns, cinnamon stick, curry leaves and cardamom. Heat and toast about 2 minutes over medium heat. Transfer to a spice mill, zap it up and grind spices. Add turmeric and red pepper flake or powder and zap again. Reserve any extra in an airtight container.
- For the chicken and vegetables: Place a medium pot on stove with 2 quarts water and bring to boil.
- Heat a griddle pan or large cast-iron skillet over medium-high heat for bread.
- Place a bowl on the counter. As you work, transfer your ingredients to a bowl. Trim the top and roots of leek and split it lengthwise. Fan it under cold running water to release grit. Leave on cloth to dry. Peel and chop onion. Slice chile peppers if using. Peel garlic. Rub skin off the ginger with the tip of a spoon. Peel apple then cut 1/4-inch slices around the core in slabs. Stack and chop into about 1/4-inch dice. Split the halved leek again lengthwise and slice 1/4 inch.
- Place a deep skillet over medium to medium-high heat and melt butter. Add the vegetables and stir. Grate garlic and ginger and add along with curry spice and curry leaves if using. Cover and cook 5 minutes, stirring occasionally. Add the flour and stir a minute or so. Whisk in broth, bring to a boil and reduce, 5 to 8 minutes.
- Add rice to the boiling water. Boil 12 minutes, then rinse in a strainer under HOT water to serve.
- While the curry thickens, peel chicken of the skin and cut away meat. Pull into bite-size pieces.
- Stir chutney into sauce to combine, then add chicken. Adjust salt if necessary.
- Add a splash of water to griddle pan or skillet and place naan bread on to char both sides, 1 to 2 minutes. Remove bread from griddle and cut into quarters.
- Pull cilantro and chop scallions, whites and greens.
- Serve curry in shallow bowls or dishes with a lip on or beside rice, with naan strips alongside. Garnish with scallions and cilantro.
Reviews
I was also mystified as to how much curry to season the dish with. I ended up using 3 tsp store bought curry and a scant tsp of fenugreek. The dish was overall very good. We will make again but I will had a Tbsp or two more of flour to thicken a bit more. Otherwise… very good highly recommend!
Delish!!!
I wasn’t sure how much curry ( I used store bought) so I just eyeballed it.
First time it was a little bland. 2nd time was perfect. Thanks.
I wasn’t sure how much curry ( I used store bought) so I just eyeballed it.
First time it was a little bland. 2nd time was perfect. Thanks.
Excellent! I made it for the first time when we had some friends to dinner. One person doesn’t care for spicy food so I cut the crushed red peppers to 1/2 tsp and did not put in any of the extra chilis and everyone loved it.
How much of the curry powder do you use? All that this recipe makes? The bottom note says you can substitute 3 tablespoons or 1 scant palm full (1 scant palmful is ONE tablespoon, did they meat 3 teaspoons or 3 tablespoons?) HELP!
Love this curry! Flavours are delicious and balanced just right. Many other curry dishes are overwhelmingly strong with curry flavour and heat but this dish was perfect.
LOVE this recipe!! Toasting your own seeds and blending them is key! Could not find curry leaves anywhere and used riced cauliflower instead of rice….Wish I could post a picture like on Pintrest~
sounds really yummy, but after ready all the ingredients there was a few i wasn’t sure of. not sure the store i shop at even carry the ingredients i’m not sure of. But i know the smell of this dish smells amzing
It was so very good! I followed the recipe but I did add more veggies! My family loved it!
This was a hit in my family. I can’t to make this recipe again. Yum!
Love this recipe. I used a store bought curry powder and it was good!