Recipe courtesy of Martha Stewart

Chicken Curry

  • Total: 4 hr 45 min
  • Prep: 30 min
  • Cook: 4 hr 15 min
  • Yield: 4 servings
Save Recipe

Ingredients

2 1/2 teaspoons coriander seeds

2 teaspoons cumin seeds

1/8 teaspoon crushed red-pepper flakes

1/2 teaspoon turmeric

1/2 teaspoon ground ginger

Pinch ground cloves

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

2 whole boneless, skinless chicken breasts, cut into 2-inch pieces

2 tablespoons peanut oil

2 tablespoons fresh ginger, minced

1 large clove garlic, minced

3 medium onions, halved and thinly sliced

2 whole cinnamon sticks, each 3 inches long

1 bay leaf

3 cardamom pods

4 cups whole canned tomatoes, peeled and seeded with juices

1 1/2 cups Homemade Chicken Stock, recipe follows, or low-sodium canned

Pappadams, for serving

1/4 cup plain yogurt

3/4 cup golden raisins, roughly chopped

1/2 cup chopped fresh cilantro

Prepared mango chutney, for garnish

Cooked basmati rice, for serving

Chopped cashews, for garnish

Homemade Chicken Stock:

1 teaspoon whole black peppercorns

6 sprigs fresh dill or 2 teaspoons dried dill

6 sprigs fresh flat-leaf parsley

2 dried bay leaves

2 leeks, washed, white and pale-green parts only, cut into 1/3

2 carrots, scrubbed, cut into 1/3

2 stalks celery, cut into 1/3

1 (4-pound) chicken, cut into 6 pieces

1 1/2 pounds chicken wings

1 1/2 pounds chicken backs

2 (48-ounce) cans low-sodium chicken broth, about 12 cups

6 cups cold water

Directions

  1. In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes. Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder. Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper. Add chicken, and toss to coat. Heat peanut oil in a large pot over medium-high heat. Add chicken, and cook until browned, 3 to 5 minutes. Remove chicken. Set aside. Reduce heat, and add ginger, garlic, and onions. Cook until softened and deep brown, 8 to 10 minutes. Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes. Add tomatoes, chicken stock, and cooked chicken. Raise heat to medium high, and cook until liquid is reduced, about 15 minutes. Meanwhile, toast pappadams. Reduce heat to low, and stir in yogurt and raisins. Cook until warmed throughout; add cilantro. Accompany curry with pappadams and chutney. Serve with basmati rice, and garnish with cashews. ;

Homemade Chicken Stock:

  1. Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle. Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface. Yield: 5 quarts;

Curried Chicken Salad

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Easy Chicken Curry with Vegetables

Tomato-Yogurt Chicken Curry