Chicken With Whole Spices

Course : Curry
Serves: 1
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2 1/4 pounds chicken pieces
4 tablespoons cooking oil
1 teaspoon cumin seeds
1 large onion -- finely chopped
1 piece root ginger -- peeled and finely chopped
2 whole dried red chillies -- up to 3
2 piece cinnamon sticks -- broken up
2 whole black cardamoms -- split open the top of each pod
4 whole cloves
10 whole allspice seeds
1/2 teaspoon ground turmeric
1 teaspoon paprika
5 ounces warm water
1 1/4 teaspoons salt or to taste
2 medium ripe tomatoes -- skinned and chopped
2 medium fresh green chillies -- whole
1 tablespoon ground almonds
2 tablespoons chopped coriander leaves

Preparation / Directions:

Cut each chicken piece - separate leg from thigh and cut each breast in two. Heat the oil over medium heat and fry the cumin seeds until they pop then add the onions, ginger, garlic and red chillies. Fry until the onions are soft but not brown, stirring frequently. Add the cinnamon, cardamom, cloves and allspice, stir and fry for 30 seconds. Stir in the turmeric and paprika and immediately follow with the chicken. Adjust heat to medium high and fry the chicken until it changes colour, 5-6 minutes, stirring frequently. Add the water and salt. Bring to the boil. Cover the pan and simmer until the chicken is tender, about 30 minutes. Add the tomatoes, green chillies and the ground almonds. Stir and mix well. Cover the pan and simmer for a further 6-8 minutes. Stir in half the coriander leaves and remove the pan from the heat. Transfer the chicken to a serving dish and garnish with the remaining coriander leaves.

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