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Seasonal Chicken Curry

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner World
Seasonal Chicken Curry
Ingredients
  • 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
Instructions
1
Preheat the wok over medium heat, then warm the oil until it reaches a suitable temperature. Sauté the onion until it develops a light golden color, stirring occasionally to prevent burning. Introduce minced garlic and grated ginger into the wok, followed by a blend of spices including cinnamon sticks, bay leaves, brown sugar, ground coriander, dried fenugreek leaves, whole cloves, ground cardamom, red pepper flakes, and peppercorns. Stir-fry the mixture for approximately 3 minutes to allow the flavors to meld together.
2
Add diced chicken to the wok and cook until it reaches a light brown color, stirring frequently to prevent burning. Add curry powder to the mixture and stir well to combine. Gradually pour in water, bringing the contents of the wok to a rolling boil.
3
Reduce the heat to a low simmer, cover the wok with a lid, and let it cook for 30 minutes. Periodically add more water as needed to maintain a layer of moisture over the chicken.
4
Add a squeeze of fresh lemon juice, season with salt and pepper to taste, and continue cooking the chicken for at least 15 minutes. Stir in a dollop of heavy cream before removing the cinnamon sticks and bay leaves from the wok.