Chicken Curry

This curry recipe is fantastic! It’s sweet and it’s spicy, and it’s even better left over. I think that when I make it again I’ll add some raisins to it, and maybe some kind of seeds or nuts too, just for a bit of texture. You could serve this as a main dish with some sides, or you could have it over rice, or in a dish with a piece of naan to sop up the wonderful sauce- and it really is wonderful.


2 onions, chopped

2 garlic cloves, chopped

One 1-inch piece of fresh ginger, peeled and chopped

1/4 cup olive oil

1 tablespoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/4 teaspoon cinnamon

Pinch of ground cloves

Pinch of ground cardamom

1/4 teaspoon turmeric

1 cup tomato sauce

Two boneless, skinless chicken breasts, cut into bite-sized chunks


1 cup water

Garam masala

2 tablespoons fresh cilantro


  • In a medium, cast-iron fry pan, heat the olive oil. Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute
  • Add the onion and garlic and cook over high heat, stirring occasionally, until the mixture is golden brown

  • Add the turmeric and tomato sauce and simmer over moderately high heat, stirring occasionally, until slightly thickened

  • Season the chicken breast chunks with salt and add them to the pan. Coat the chicken with the sauce. Add the water and bring to a boil. Simmer over low heat, stirring a few times, until the chicken is white throughout, about 10 minutes

  • Season the chicken curry with salt

  • Plate the chicken and sauce. Sprinkle garam masala on top, garnish with the cilantro and serve.

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