Spiced Chicken Curry
Submitted by mandyjane
Chicken pieces browned in ghee and simmered in coconut milk with cinnamon, cardamom, mace, curry powder, tomatoes, apples, and cream. A richly spiced, aromatic Indian chicken curry that feeds six.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis curry doesn’t hold back on the spice layering, and that’s exactly why it works so well.
Chicken pieces get browned in ghee, then simmered in coconut milk with a fragrant base of sautéed onions, garlic, cinnamon, cardamom, mace, thyme, and bay leaves.
Curry powder and cayenne bring the heat, while chopped tomatoes, sliced apples, lemon juice, and a swirl of cream at the end add sweet, tangy richness.
Let it simmer covered until the chicken is fall-off-the-bone tender and the sauce has thickened into something you’ll want to eat with a spoon.
Pro Tips
- Brown the chicken well before adding the coconut milk. That sear adds deep, caramelized flavor to the whole curry.
- The apples melt into the sauce as it cooks, adding a natural sweetness that balances the heat. Don’t skip them.
- Stir in the cream at the very end and keep the heat low so it doesn’t curdle.
- Serve over basmati rice with warm naan for scooping up every last drop of sauce.
Ingredients
Directions
Heat ghee or butter, sauté onions, garlic and next 5 ingredients, remove from pan.
Add remaining ghee or butter to pan, brown chicken pieces, add next 3 ingredients, cook 2 to 3 minutes.
Add coconut milk and return onion mixture to pan.
Cover and simmer about 35 to 45 minutes, until chicken is tender, add last 4 ingredients, simmer 10 minutes.
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