Four Seasons Chicken Curry

A hot, sweet, sour and fragrant explosion of taste on a plate. The longer you leave to infuse the tastier it gets! You wont serve a better curry. Serve with rice or naan bread. Don't worry about the other whole spices, as the cooking will soften them. Enjoy as your tongue hits all the different combination of flavors.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 194 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon brown sugar
• 3 tablespoons vegetable oil
• salt and pepper to taste
• 3 bay leaves
• 1 medium onion, chopped
• 1 teaspoon crushed red pepper flakes
• 3 tablespoons curry powder
• 10 whole black peppercorns
• 3 cloves garlic, sliced
• 6 whole cloves
• 1 teaspoon coriander seeds
• 1 (1 inch) piece fresh ginger root, grated
• 1 teaspoon fenugreek seeds
• 6 whole cardamom pods
• 1 (1 inch) piece stick cinnamon
• 2 pounds skinless, boneless chicken breast halves - diced
• 1.5 cups water, or as needed
• 0.5 cup light cream

Recipe Instructions

Step 1

Heat the oil in a wok over medium heat, and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red pepper, and peppercorns. Cook and stir about 3 minutes. Place chicken in the wok, and cook until lightly browned. Mix in curry powder. Pour in water, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Add more water as necessary to keep chicken covered.

Step 2

Mix in lemon juice, season with salt and pepper, and continue cooking at least 15 minutes. Stir in cream and remove cinnamon stick and bay leaves before serving.