Chicken Curry

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
1 hr 0 min
Level:
--
Yield:
about 4 to 6 main course servi

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 15 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Vegetable Curry

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 20

View all 20 Chicken Collections

Comments & Reviews

recipe Chicken Curry
Mich Menlo Park, CA 10-27-2009
Flag

quite good with modifications - easy on the spices!
Rated: 4 stars out of 5

very complex flavors with all the spices - almost too much, in my opinion. could omit either allspice or cloves, and go... halvsies on the rest (ginger, cinn, cardamom, jalapeno), and add EXTRA curry powder. i also added a can of light, unsweetened coconut milk instead of water. very yummy! also, i substituted potatoes, carrots and peas - and only one breast of chicken. (cheaper and healthier substitutes!) Read more
recipe Chicken Curry
Jennifer Rogers, AR 05-05-2009
Flag

DELICIOUS!
Rated: 5 stars out of 5

I MADE THIS LAST NIGHT AND MY HUSBAND LOVED IT! I CONSIDERED THE BAD REVIEW REGARDING THE SPICES BEING LOOSE IN THE SAUCE... AND TIED THEM IN CHEESECLOTH. DIDN'T HAVE CARDAMOM PODS, SO USED GROUND CARDAMOM EQUIVALENT TO THE NUMBER OF PODS - 10 PODS = 1 1/2 TSP (FOUND THAT INFO ON WIKIPEDIA). JUST WONDERFUL AND FINALLY I HAD MY CURRY FIX!Read more
recipe Chicken Curry
JAIME Rockville, MD 04-12-2009
Flag

Ugh!
Rated: 1 stars out of 5

I don't know why I didn't just follow my gut and use toasted, ground spices for this dish. There is nothing more abominable... than biting into a cardamom pod while eating your otherwise tasty dinner. In addition, biting into whole cloves or allspice berries are equally abhorrent. Flavor was decent until the inevitable. YUCK! Read more
recipe Chicken Curry
andrew new york, NY 02-25-2009
Flag

Great recipe
Rated: 5 stars out of 5

I made this dish for my girlfriend and I. As I did not have all the ingredients (I used garam masala-a blend of Indian spices... instead of all individual ones) and added yogurt. I live in NYC and have been to many great Indian restaurants and I am Indian. This dish came out delicious, and was simple to make. Andrew. Read more
recipe Chicken Curry
Nick Suckville, KS 11-04-2008
Flag

confusing...
Rated: 3 stars out of 5

I've never made curry before, but some parts were confusing.... thowing a bay leaf into hot oil didn't seem like a good... idea, and it wasn't. also, the "1/2 cup whole tomatoes and puree" was confusing....i took a 28oz can of whole peeled tomatoes, took 4-5 out, cut them up, and put them in along with some puree. no idea if its right. and the "1/4 heaping teaspoon of whole cloves" was kinda strange....you counted out the number of cardamom and allspice, why not just say "54 (i think it came out to around 4) whole cloves"Read more
recipe Chicken Curry
Humberto Cincinnati, OH 08-10-2008
Flag

WOW!
Rated: 5 stars out of 5

Excellent! I just cooked it. I did modify a bit by blending the onion and the spices along with some plain yogurt in the... osterizer. I saw it done with a similar type of recipe. Thank You!Read more