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Chicken Curry

Chicken Curry

 
This is a whole spice chicken curry recipe in which almost everyone will rave! It may look a bit complicated but is straight forward once you get into it and the flavors are so much brighter and intense than using store bought spice powders.

Wine Pairing: A little sweet to cut the heat! My top two suggestions would be a dry Riesling like Bründlmayer (750 ml, $39.99) or an Alsace such as Trimbach (750 ml, $23.99). You could also enjoy this dish with a dry-ish Chenin Blanc such as Sauvion Vouvray (750 ml, $13.99), or Pine Ridge (750 ml, $14.99), a Chenin Blanc-Chardonnay. A nice Pinot Noir for those of you who love to have red wine with everything, I suggest Andre Dupuis Bourgogne (750 ml, $21.99).

IndianChicken

Photo Courtesy of RecipesHubs.com

 

 

 

 

 

 

 

Ingredients:

  • 3 lbs chicken, skinless and jointed
  • 4 tbsp oil
  • 1 tsp cumin seed
  • 1 medium onion, chopped
  • 1/2 inch fresh ginger, grated
  • 3 garlic cloves, chopped
  • 3 dried red chilies
  • 2 cinnamon sticks, broken up
  • 2 black cardamom pods, split open
  • 4 whole cloves
  • 12 allspice berries
  • 1/2 tsp ground turmeric
  • 2 tsp paprika
  • 5 oz water
  • 2 tomatoes, chopped
  • 2 fresh green chilies, whole
  • 2 tbsp ground almonds
  • 2 tbsp coriander leaves, chopped

Directions:

  1. Heat the oil in a pan and fry the cumin seeds until they start to pop.
  2. Add the onions, ginger, garlic and red chilies. Fry onions until soft – do not brown them.
  3. Add the cinnamon, cloves, cardamoms and allspice, stir and fry for 1 minute.
  4. Add the turmeric and paprika, stir and add the chicken. Fry for 5 minutes over medium heat.
  5. Add water and salt, brining to a boil, cover the pan and cook on low heat for 20 minutes.
  6. Add the tomatoes, green chilies and the ground almonds, stir and cook a another 6 minutes.
  7. Stir in the coriander leaves and serve over a fragrant rice pilaf.

Ingredients for Rice:

  • 2 1/4 cups water
  • 1 1/2 cups uncooked Jasmine Rice
  •  1 tsp cumin seeds
  • 1/4 tsp salt
  • 1 fresh bay leaf
  • 1 fresh kaffir lime leaf
  • 1 cup frozen peas, thawed
  • 3 tbsp dry-roasted cashews, salted and chopped
  • 2 tbsp chopped fresh cilantro

Directions for Rice:

  1. Follow the package directions for whatever rice you choose.
  2. Add the bay and lime leaves, along with the salt when cooking the rice.
  3. After rice is fully cooked, add the fresh cilantro, peas and cashews.

Enjoy!

This recipe is courtesy of CSWS staff member Richard and his dog Bella.

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