Recipes » Chicken » Chicken Curry

Ingredients

• 2 chickens (cut into about 8 pieces each)
• 2 onions finely sliced
• 4 cloves garlic sliced
• 2 oz. safflower or corn oil
• 2 cardamoms
• 2 cloves
• saffron threads
• 1 2" stick of cinnamon
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes or whole
• 3 tablespoons madras curry powder
• salt   
• 3 carrot sliced in half and cut diagonally
• 1 apple rough-cut
• 1 mango rough-cut
• 2 bananas rough-cut
• 1/2 cup currants or raisins
• Juice of 1 fresh lime
• Chicken stock or water, or 2 cans unsweetened coconut milk
• dry white wine (1/2 cup)
• fresh peas
• Cilantro

Preparation

Fry onions, garlic, cloves, cardamoms and cinnamon stick in the oil, in the bottom of a large heavy metal pot over medium heat until onions are golden brown.
Pan roast spices !
Add the rest of the spices and herbs, stirring for 5 minutes over low heat until mixture is thick.

Add the chicken pieces at medium/high heat, stirring in the curry mixture and searing the meat (about 5 minutes).

Add enough stock or water to come up about 2/3 to the chicken, stirring briefly to mix up the spices. (The meat and vegs will produce additional liquid - too much water will make the dish too runny). Add wine.

Add carrots, sliced fruit , saffron and limejuice.
Salt to taste.
Cilantro

Reduce heat to a simmer, cover and cook approx. 45 min. - 1 hour till chicken is tender. Add peas last 15 minutes.
Serve over Basmati rice cooked with saffron.