Discover the rich flavors of this traditional chicken curry recipe, simmered with aromatic spices and fresh ingredients, served with tandoori roti and brown coriander rice for a complete Indian-inspired meal.
Ingredients extracted via AI
oniongarlicginger1 ks bay leafoilcoriander seeds1 ks black cardamomcinnamon stickblack pepper0.5 ČL chili powderturmericgaram masalacoarsely ground coriander leaveswatertomatoeschicken breasts3 PL dried fennel leavesfresh corianderbrown ricetandoori rotilemon juicelime juicered chili sauce
Procedure generated via AI
Heat a small amount of oil in a pan. Add coriander seeds, bay leaf, one black cardamom pod, a cinnamon stick, and black pepper. Gently toast the spices over low heat to release their aromas and infuse the oil.
Add the chopped onion, stir, and let it simmer on low heat for about 15 minutes. Add a little water as needed to keep the mixture moist, allowing the onions to brown and soften.
Remove the cardamom pod, bay leaf, and cinnamon stick from the pan, leaving the remaining spices in the mixture.
Create a curry paste by adding half a teaspoon each of chili powder, turmeric, garam masala, coarsely ground coriander leaves, and coriander seeds to the center of the pan. Mash them into a paste and add a little water, stirring to combine.
Let the paste simmer for about 5 minutes, keeping it moist by adding water as necessary to prevent burning.
Add chopped fresh or canned tomatoes and cook for about 10 minutes until the tomatoes break down and blend into the onion and spices.
Add the diced raw chicken breasts to the sauce, cooking for 2 to 3 minutes. Stir occasionally, adding more water if the sauce starts to dry out.
Wait until the chicken turns white, then stir in 3 tablespoons of dried fennel leaves. Mix well and allow the flavors to infuse into the chicken.
After about 10 minutes, once the liquid has absorbed and the chicken is fully cooked, stir in a handful of fresh coriander leaves.
Serve the chicken curry alongside tandoori roti, brown rice cooked with coriander, and a dipping sauce made from lemon juice, lime juice, fresh coriander, and red chili sauce.