Indian Chicken Curry
Description
A fragrant chicken curry simmered with onion, garlic, yellow peppers, whole cloves, cardamom, and curry powder in olive oil and tomato paste — served over spiced brown rice cooked in chicken broth with onion, cloves, and cinnamon. Traditionally served with chopped apples, bananas, coconut, raisins, or chutney on the side. A rich, aromatic dish that serves 12.
Ingredients
Instructions
Make the Curry
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Heat olive oil in a saucepan. Add onion, garlic, yellow peppers, cloves, cardamom, and curry powder. Stir until onion is translucent.
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Add tomato paste, salt, water, and chopped chicken. Stir until well blended.
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Bring to a light boil, then reduce heat and simmer for about 30 minutes until chicken is cooked through.
Make the Spiced Rice
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Sauté the onion, 4 cloves, and 1 tsp. cardamom in olive oil in a deep pot until fragrant.
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Add brown rice and brown for a few minutes, stirring constantly.
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Add chicken broth to replace the amount of water normally used to cook the rice. Cook until all liquid is absorbed.
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Remove cloves from the cooked rice and from the curry sauce before serving.
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Serve curry over spiced rice with chopped apples, bananas, flaked coconut, raisins, nuts, or chutney on the side.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2g10%
- Cholesterol 65mg22%
- Sodium 340mg15%
- Total Carbohydrate 42g15%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Remember to remove whole cloves from both the rice and the curry before serving — they are not pleasant to bite into.
Serve with an assortment of condiments on the table and let guests customize their own bowl — the combination of sweet fruit and savory curry is the heart of this dish.
