About this recipe:A hot, sweet, sour and fragrant explosion of taste on a plate. The longer you leave to infuse the tastier it gets! You won't serve a better curry. Serve with rice or naan bread. Don't worry about the other whole spices, as the cooking will soften them. Enjoy as your tongue hits all the different combination of flavours.
3 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, sliced
1 (2.5cm) piece fresh ginger, grated
1 (2.5cm) 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 chilli flakes
10 whole black peppercorns
450g skinless, boneless chicken breast fillets - diced
3 tablespoons curry powder
350ml water, or as needed
1 tablespoon lemon juice
salt and pepper to taste
125ml single cream
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Method Prep:15min › Cook:50min › Ready in:1hr5min
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 chilli 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 the 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.
This looks daunting because of the list of ingredients but it was really easy and I had everything in my stock cupboard. More to the point it tasted fantastic! If you don't like things too hot cut down on the curry powder a little. - 13 Apr 2010