- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cardamom pods
- 1 tablespoon vegetable oil
- 1 whole chicken breast, cut into cubes
- Salt and freshly ground black pepper
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- 1/2 cinnamon stick
- 2 large tomatoes, diced
- 1/2 red onion, diced
- 2 cloves garlic, diced
- 1 teaspoon fresh ginger, chopped
- 1/3 cup coconut milk
- 1/3 cup white wine
- 2 tablespoons chopped fresh cilantro leaves
- 1 cup cooked basmati rice
- 2 uncooked Indian poppadum
- 2 ounces prepared mango chutney
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.