Chicken: SheHuffer's Chicken Curry
Source of Recipe
SheHuffer
List of 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
1/2 teaspoon freshly ground black pepper
2 whole boneless, skinless chicken breasts, cut into 2-inch pieces
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 Chicken Stock,
1/2 cup chopped fresh cilantro
Prepared mango chutney, for garnish
Cooked basmati rice, for serving Recipe
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.
2. Place in a small bowl, and add turmeric, ginger, cloves, and black pepper. Add chicken, and toss to coat.
3. Heat a large pot over medium-high heat. Add chicken, and cook until browned, 3 to 5 minutes. Remove chicken. Set aside.
4. Reduce heat, and add ginger, garlic, and onions. Cook until softened and deep brown, 8 to 10 minutes.
5. Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes.
6. Add tomatoes, chicken stock, and cooked chicken.
7. Raise heat to medium high, and cook until liquid is reduced, about 15 minutes. Reduce heat to low. Cook until warmed throughout; add cilantro.
8. Accompany curry with chutney.
9. Serve with basmati rice.
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