Imperial Chicken Curry

Name: Imperial Chicken Curry
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 serving
Ingredients: 2.2 lb chicken thigh fillets (boneless, skinless); 1 cup Greek style yoghurt; 4 cloves; 2 tsp cumin seeds; 6 dried chillies; 6 cardamom pods; 1 tsp poppy seeds; ½ tsp fennel seeds; 2 tsp coriander seeds; 1 tsp black peppercorns; 1 tsp salt; 4 medium onions; 4 garlic cloves; 2 inch piece fresh ginger (5cm); 2 cinnamon sticks

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
4
Calories
433 kcal
Course
Main Course
Cuisine
Indian

Imperial Chicken Curry

Stella Pitts

Report

A completely intoxicating marriage of colour, fragrance and flavour! This Imperial chicken curry has an abundance of everything - wonderfully spiced chicken with a rich, creamy sauce. And the great news is that it's a simple curry to put together yourself at home.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

2.2 lb chicken thigh fillets (boneless, skinless) (1kg) (cut into large pieces)
1 cup Greek style yoghurt
4 cloves
2 tsp cumin seeds
6 dried chillies (or 2 tsp chilli powder)
6 cardamom pods (bruised)
1 tsp poppy seeds
½ tsp fennel seeds
2 tsp coriander seeds
1 tsp black peppercorns
1 tsp salt
4 medium onions (sliced)
4 garlic cloves (chopped)
2 inch piece fresh ginger (5cm) (chopped)
2 cinnamon sticks

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

In a small dry frying pan, heat the cloves, cumin seeds, chillies, cardamom, poppy seeds, fennel seeds, coriander seeds, peppercorns and salt for about 30 seconds until fragrant. Tip the contents into a spice grinder or pestle and mortar and grind into a fine powder.
Mix the powder with the yoghurt and then pour over the chicken. Mix well to cover all the chicken pieces, cover then set aside while you prepare the onion paste.
Heat the oil in a large pan over a moderate heat and gently fry the onion, garlic and ginger for 10 minutes until very soft and golden. Remove from the heat and let the mixture cool slightly before blending together in a food processor or with an stick blender until smooth. Return the onion paste back to the pan then mix in the chicken and marinade and cinnamon sticks. Bring this to a bubbling simmer then reduce the heat to very low and simmer gently for 40 minutes, partially covered until the chicken is tender and the sauce thickened. Remove from the heat and adjust salt levels if neccessary.
I garnish mine with tomatoes and coriander and sometimes a few toasted almonds and serve alongside Indian breads or fluffy basmati rice.

Nutrition Information

Show Details

Calories 433kcal (22%) Carbohydrates 22g (7%) Protein 57g (114%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 241mg (80%) Sodium 840mg (35%) Potassium 902mg (26%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 308IU (6%) Vitamin C 12mg (13%) Calcium 201mg (20%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 433 kcal

% Daily Value*

Calories	433kcal	22%
Carbohydrates	22g	7%
Protein	57g	114%
Fat	13g	20%
Saturated Fat	3g	15%
Cholesterol	241mg	80%
Sodium	840mg	35%
Potassium	902mg	19%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	308IU	6%
Vitamin C	12mg	13%
Calcium	201mg	20%
Iron	4mg	22%