Four Seasons Chicken Curry Recipe - Allrecipes.com
Four Seasons Chicken Curry Recipe
  • READY IN ABOUT hrs

Four Seasons Chicken Curry

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2007

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...

 
Most Helpful Critical Review
Feb 22, 2005

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.

 

19 Ratings

Jul 27, 2010

Thought this was really good...my indian sister-in-law was also impressed.

 
Dec 12, 2006

I love curry, but not this. It was not the bold curry flavor I was expecting. It was more of a subtle West Indian curry. The flavors were not great, only OK. It actually took a while to make, and the finished product was not worth the time investment. I would not make it again.

 
Feb 08, 2010

I have been making hot curry for many years - this is one of the best recipes I have ever tried. I like the whole seeds - it is like a party in your mouth!

 
Feb 24, 2008

Unlike some of the other reviewers, I thought this was an EXCELLENT recipe. I used whole spices (and didn't remove them - they added extra flavor in different bites). I used a little extra of everything, and particularly with the curry - I used 5-6 tbsp of Hot curry. I did the recipe with chicken thighs, my hubby's preference, and it was awesome. Serve with basmati rice and/or Nam bread and it would make a great treat!

 
Sep 30, 2009

It was very good. My chicken ended up getting dried out but i think I just let it simmer too long!

 
Mar 16, 2009

Not really worth the time and effort. Sorry.

 

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Nutrition

  • Calories
  • 217 kcal
  • 11%
  • Carbohydrates
  • 7.7 g
  • 2%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 347 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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