Recipe courtesy of Hog Penny Pub
Show: $40 a Day
Episode: Bermuda
Save Recipe Print
Total:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Directions

In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder. Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side. Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk, and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour. Season with salt and pepper, to taste, and add the cilantro.

Ladle the masala over a bed of basmati rice. Lightly spray the uncooked poppadum with vegetable spray on both sides and cook in the microwave on high until poppadum is puffed and crisp, about 45 seconds. Serve with mango chutney on the side.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Recipe courtesy of Aarti Sequeira

Beer Can Chicken

Recipe courtesy of Bob Blumer

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Chicken Soup

Recipe courtesy of Ina Garten

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Chicken Pot Pie

Recipe courtesy of Ree Drummond

White Chicken Chili

Recipe courtesy of The Neelys

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Browse Reviews By Keyword