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.
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
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.
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.
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.