Chicken Curry

Total Time: 1 hr 47 mins Preparation Time: 1 hr 5 mins Cook Time: 42 mins

Ingredients

• Servings: 4
• 2 1/2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 1/8 teaspoon red pepper flakes, crushed
• 1/2 teaspoon turmeric
• 1/2 teaspoon ginger, ground
• 1 pinch clove, ground
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 2 whole boneless skinless chicken breasts, cut into 2-inch pieces
• 2 tablespoons butter (or ghee)
• 2 tablespoons fresh ginger, minced
• 2 cloves garlic, minced
• 3 medium onions, halved and thinly sliced
• 2 whole cinnamon sticks, about 3-inches long
• 1 bay leaf
• 3 cardamom pods
• 2 cups whole canned tomatoes, peeled and seeded with juices
• 1 1/2 cups homemade chicken stock or 1 1/2 cups low-sodium chicken stock
• 1/4 cup plain yogurt
• 3/4 cup golden raisin, roughly chopped
• 1/2 cup fresh cilantro, chopped
• to taste pappadams, for serving
• to taste basmati rice, cooked, for serving
• to taste cashews, chopped, for garnish
• to taste mango chutney, for garnish

Recipe

• 1 in a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.
• 2 transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder.
• 3 place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper.
• 4 add chicken, and toss to coat. heat peanut oil in a large pot over medium-high heat. add chicken, cooking until browned, 3 to 5 minutes.
• 5 remove chicken.
• 6 set aside. reduce heat, and add ginger, garlic, and onions.
• 7 cook until softened and deep-brown in color, 8 to 10 minutes.
• 8 add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes.
• 9 add tomatoes, chicken stock, and cooked chicken.
• 10 raise heat to medium high, and cook until liquid is reduced, about 15 minutes.
• 11 meanwhile, toast pappadams.
• 12 reduce heat to low, and stir in yogurt and raisins.
• 13 cook until warmed throughout; add cilantro.
• 14 serve with basmati rice, and garnish with cashews.