About this recipe:My friend's father, who is from India, showed me how to make this! It's delicious! Serve with hot rice and veggies if desired; make sure that you do NOT eat the cloves, the flavour is too strong!
8 bone-in chicken breast halves, skin removed
salt and pepper to taste
1 tablespoon olive oil
2 onions, peeled and quartered
1 teaspoon finely chopped fresh root ginger
1 teaspoon crushed garlic
1 tablespoon hot (Madras) curry powder
1 (400ml) tin coconut milk
4 whole cloves
4 pods cardamom
1 cinnamon stick
salt to taste
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Method Prep:15min › Cook:30min › Ready in:45min
Season chicken with salt and pepper to taste. Heat oil in a large frying pan over medium high heat, then saute chicken until browned. Remove chicken from pan and set aside.
Saute onions in pan until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
Return chicken to pan and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.