"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." — CASEYJONES1
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1 (1 inch) piece
fresh ginger root, grated
1 (1 inch) piece
whole cardamom pods
crushed red pepper flakes
whole black peppercorns
skinless, boneless chicken breast halves - diced
1 1/2 cups
water, or as needed
salt and pepper to taste
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...
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.
Thought this was really good...my indian sister-in-law was also impressed.
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.
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!
It was very good. My chicken ended up getting dried out but i think I just let it simmer too long!
Not really worth the time and effort. Sorry.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Four Seasons Chicken Curry
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 217
** Calories from Fat: 94
Chicken breasts simmer in a spicy tomato and yogurt sauce.
What's cooking in Pearland, Texas? A sweet-and-savory fusion dish.
Make a sensational Indian curry that’s both creamy and spicy.