Four Seasons Chicken Curry

Four Seasons Chicken Curry


32 people made this

About this recipe: A hot, sweet, sour and fragrant explosion of taste on a plate. The longer you leave to infuse the tastier it gets! You wont serve a better curry. Serve with rice or naan bread. Enjoy as your tongue hits all the different combination of flavors.


Serves: 8 

  • 45 ml vegetable oil
  • 110 g onion, chopped
  • 3 cloves garlic, sliced
  • 1 (1 inch) piece fresh ginger root, grated
  • 1 (1 inch) piece stick cinnamon
  • 3 bay leaves
  • 15 g brown sugar
  • 2 g coriander seeds
  • 4 g fenugreek seeds
  • 6 whole cloves
  • 6 whole cardamom pods
  • 3 g crushed red pepper flakes
  • 10 whole black peppercorns
  • 910 g skinless, boneless chicken breast halves - diced
  • 20 g curry powder
  • 355 ml water, or as needed
  • 15 ml lemon juice
  • salt and pepper to taste
  • 65 g light cream

Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

  1. Heat the oil in a wok or large frypan over medium heat and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, chilli and peppercorns. Cook and stir about 3 minutes.
  2. Place chicken in the wok, and cook until lightly browned. Mix in curry powder. Pour in water and bring to the boil. Reduce heat to low, cover and simmer 30 minutes. Add more water as necessary to keep chicken covered.
  3. Mix in lemon juice, season with salt and pepper and continue cooking at least 15 minutes. Stir in cream and remove cinnamon stick and bay leaves before serving.

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