Stove-top whole-spice curry

Course : Curry
Serves: 4
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This Indian-style curry uses whole spices gently pre-roasted to yield a dish of exceptional subtlety and fine flavour.


1/2 cup cream Thick pouring
1 1/2 pounds chicken largely diced or jointed or lamb
1 1/2 ounces vegetable ghee or clarified butter
1 medium large cooking ( not salad) onion
15 ounces rich vegetable stock
1 dash cayenne ( or chopped green chillis)
1/2 cup dessicated coconut
1/2 cup ground almonds
1 tablespoons almonds coarsely chopped or flaked
2 cloves garlic freshly crushed
1 Large cinnamon dusting of course ground
6 pieces green cardamom pods and seeds
1 teaspoon caraway seeds
1 teaspoon sesame seeds
1 tablespoons brown or yellow mustard seeds
1 tablespoons brown or white whole cumin seeds
1 tablespoons whole coriander seeds

Preparation / Directions:

Pre-roast all dry spices in heavy pan until mustard seeds start to dance and pop. In new pan, heat ghee and gently fry onion and garlic until onion is golden and transparent. Add spices and gently fry for a couple of minutes longer. In the pan previously used for the spices, sweat the meat for about ten minutes, then transfer to the onion pan, ensuring the meat is covered with the spices. Add thick stock and stir well in. Add chillis if used. Cook low and slow for 1 - 1.5 hrs or until meat is fully tender. Reduce sauce if necessary to achieve desired texture. Add cream and slightly stir in. Serve with scented basmati rice and Indian breads/chutneys/raitas

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