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Four Seasons Chicken Curry

SUBMITTED BY: CASEYJONES1 PHOTO BY: Caroline C

"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. Don't worry about the other whole spices, as the cooking will soften them. Enjoy as your tongue hits all the different combination of flavors."

RECIPE RATING:

Read Reviews (7)

Review/Rate This Recipe

PREP TIME	15 Min
COOK TIME	50 Min
READY IN	1 Hr 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, sliced
1 (1 inch) piece fresh ginger root, grated
1 (1 inch) piece stick cinnamon
3 bay leaves
1 tablespoon brown sugar
1 teaspoon coriander seeds
1 teaspoon fenugreek seeds
6 whole cloves
6 whole cardamom pods
1 teaspoon crushed red pepper flakes
10 whole black peppercorns
2 pounds skinless, boneless chicken breast halves - diced
3 tablespoons curry powder
1 1/2 cups water, or as needed
1 tablespoon lemon juice
salt and pepper to taste
1/2 cup light cream

DIRECTIONS

Heat the oil in a wok over medium heat, and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red pepper, 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 a 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.

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REVIEWS

Reviewed on Feb. 22, 2005 by Caroline C

This was tasty enough but I'm not sure it was worth the work. I have made much better 'from... MORE

Reviewed on Dec. 12, 2006 by BatJack

I love curry, but not this. It was not the bold curry flavor I was expecting. It was more of... MORE

Reviewed on Feb. 14, 2007 by LALBOOGIE

I wanted a kid friendly curry dish that my 3yr old would love. This is EXACTLY what I was... MORE

Reviewed on May 13, 2008 by Tawny

We added more salt and lemon juice when we made it here. It was great, a little hotter than I... MORE

Reviewed on Feb. 24, 2008 by Jodi

Unlike some of the other reviewers, I thought this was an EXCELLENT recipe. I used whole... MORE

Reviewed on Jul. 4, 2007 by Tushar

This is one great recipe. since i am an avid cook. I am sure will taste great when I make it... MORE

Reviewed on May 4, 2007 by beksa

Thumbs up for this quick,tasty recipe.Kid friendly too.Worth trying! MORE