Ingredients
- 5 cloves garlic
- One 3-inch chunk peeled, fresh ginger
- Kosher salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 1/4 heaping teaspoon whole cloves
- 10 green cardamom pods
- 8 whole allspice
- 1 cinnamon stick, broken in half
- 1 bay leaf
- 1 medium yellow onion
- 2 teaspoons Madras-style curry powder
- 1/2 jalapeno, or more to taste
- 3 pounds mixed skinless, bone-in chicken thighs and drumsticks (separated)
- 1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped
- 2 cups cold water
- Serving suggestion: Basmati rice and chutney
Directions
In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.
Heat the oil in a stew pot or Dutch Oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until dark and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.
Season the chicken with salt and pepper. Add the tomato and chicken and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil, about 6 minutes. Continue to cook, stirring, until the chicken is lightly browned, about 7 minutes more.
Add the water and bring to a boil. Lower the heat to maintain a simmer, cover, and stew for 15 minutes. Uncover and continue cooking, stirring occasionally, until the chicken is cooked through and tender and the liquid thickens into a sauce, about 30 minutes more. Transfer chicken curry to a serving bowl and serve with rice and chutney.
Copyright 2001 Television Food Network, G.P. All rights reserved
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By megan_8012727
Las Vegas, NV
on December 06, 2010
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The flavors are really good but didn't like that the whole cloves, cardamom, bay leaf and cinnamon were left in the sauce. The taste was too pungent when you got one but I couldn't think of a good way to fish them out either. I used drumsticks only and it cooked very quickly. If you have all these ingredients in your spice cabinet, I would recommend the combination fo flavors, for sure.
By veeve01_10161049
Valparaiso, IN
on August 20, 2010
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I made a few changes to the recipe. First, I used Tandoori spice and curry only. The tandoori spice as all the flavors of India in one spice, so if you can find it at your market, it will save on buying all of the spices this dish calls for.
I also, as one person suggested, used coconut milk in place of the water.
And I used chicken thighs only. Next time I will saute the chicken before adding it to the pot for color. It was hard to get any color on the chicken after adding the tomatoes. I also substituted petite diced tomatoes instead of whole canned tomatoes. It saves some time. It's really tasty!
By knitterbugs10_1...
Southlake, 83
on April 22, 2010
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My husband and 10 kids devoured this! I've been lookig for a great chicken curry recipe and this is it! I will definitely make this again! Easy, tasty and pretty cheap to make!~
Read all 18 reviews