Four Seasons Chicken Curry

    (34)
    1 hour 10 mins

    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.


    34 people made this

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (34)

    Reviews in English (28)

    by
    18

    This was tasty enough but I'm not sure it was worth the work. I have made much better 'from scratch' curries. Please note that you should remove the cloves, cardamons and peppercorns from the sauce. Yes, they soften up, but biting into them unawares is NOT pleasant.  -  22 Feb 2005  (Review from Allrecipes US | Canada)

    by
    16

    I wanted a kid friendly curry dish that my 3yr old would love. This is EXACTLY what I was looking for. Lots of spices, but still pretty quick. I made a few changes to suit my needs: I used ground spices instead of whole, I used 3tbs of brown sugar, cut the pepper in half (which was still too much for my 3 yr old so I'll have to cut back even more) and used coconut milk instead of cream. I also added sliced bell pepper (red, yellow green & orange) to make it a one dish meal. Served with brown rice. RAVES!! I think this will be our new spagetti...  -  14 Feb 2007  (Review from Allrecipes US | Canada)

    by
    12

    Thought this was really good...my indian sister-in-law was also impressed.  -  26 Jul 2010  (Review from Allrecipes US | Canada)

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