Chicken Curry

1 lb. chicken breasts (boneless or with bone-in), cut into pieces
2 tbsp. oil
2 each cinnamon sticks, cardamon pods, cloves, star anise
1 large onion, finely chopped
½ cup ground OR crushed tomatoes, canned
1 cup water
1 ½ tbsp. Curry Masala, to taste
1 tsp. sea salt OR salt to taste
¼ cup cilantro, finely chopped, to garnish
½ tsp. Garam Masala, to garnish

In a large pan, heat oil on medium-high. Add whole spices. Fry until spices sizzle and slightly brown. Add onions and caramelize until golden brown, approximately 10 minutes.

Add tomatoes, stir and cook for 2-3 minutes. Add Curry Masala and mix for 2-3 minutes until masala paste is thick. (If using Curry Masala Base: In a heavy bottom pan, heat 2 tsp. of oil. Add whole spices and fry for one minute until spices are fragrant, taking care
not to burn spices. Add ½ cup Arvinda’s Curry Masala Base and heat on medium heat.)

Add chicken pieces and coat with masala paste. Cover with lid and cook chicken on low heat for 10-15 minutes. Add water and salt to taste. Simmer until chicken is cooked.

Serve with cilantro and a sprinkle of Garam Masala. Serve with basmati rice, Indian flatbread and a salad. Serves 2-4.

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