Chicken Curry

Serves 1
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Directions

  1. 1Add a quarter of a teaspoon of cinnamon, a teaspoon of turmeric, a teaspoon of garam masala, and a pinch of salt to the chicken.
  2. 2Add a quarter of a teaspoon of cinnamon, a teaspoon of turmeric, a teaspoon of garam masala, and a pinch of salt to the chicken.
  3. 3Add a quarter of a teaspoon of cinnamon, a teaspoon of turmeric, a teaspoon of garam masala, and a pinch of salt to the chicken.
  4. 4Mix the spices and salt into the chicken using your hands.
  5. 5Mix the spices and salt into the chicken using your hands.
  6. 6Mix the spices and salt into the chicken using your hands.
  7. 7Wash your hands thoroughly after mixing the chicken.
  8. 8Wash your hands thoroughly after mixing the chicken.
  9. 9Wash your hands thoroughly after mixing the chicken.
  10. 10Cut up the capsicum, onion, garlic, and chili.
  11. 11Cut up the capsicum, onion, garlic, and chili.
  12. 12Cut up the capsicum, onion, garlic, and chili.
  13. 13Place the chopped vegetables into a bowl.
  14. 14Place the chopped vegetables into a bowl.
  15. 15Place the chopped vegetables into a bowl.
  16. 16Peel and grate the ginger into a small bowl.
  17. 17Peel and grate the ginger into a small bowl.
  18. 18Peel and grate the ginger into a small bowl.
  19. 19Turn on the heat on the stove.
  20. 20Turn on the heat on the stove.
  21. 21Turn on the heat on the stove.
  22. 22Brown the chicken in the wok until it's fried.
  23. 23Brown the chicken in the wok until it's fried.
  24. 24Brown the chicken in the wok until it's fried.
  25. 25Remove the browned chicken from the wok.
  26. 26Remove the browned chicken from the wok.
  27. 27Remove the browned chicken from the wok.
  28. 28Bust open the cardamom pods and drop in the seeds (or use 1/4 tsp ground cardamom).
  29. 29Bust open the cardamom pods and drop in the seeds (or use 1/4 tsp ground cardamom).
  30. 30Bust open the cardamom pods and drop in the seeds (or use 1/4 tsp ground cardamom).
  31. 31Add the chopped capsicum, onion, garlic, and chili to the wok.
  32. 32Add the chopped capsicum, onion, garlic, and chili to the wok.
  33. 33Add the chopped capsicum, onion, garlic, and chili to the wok.
  34. 34Fry the vegetables for a few minutes.
  35. 35Fry the vegetables for a few minutes.
  36. 36Fry the vegetables for a few minutes.
  37. 37Add the grated ginger to the vegetables.
  38. 38Add the grated ginger to the vegetables.
  39. 39Add the grated ginger to the vegetables.
  40. 40Return the chicken to the wok with the vegetables.
  41. 41Return the chicken to the wok with the vegetables.
  42. 42Return the chicken to the wok with the vegetables.
  43. 43Add a teaspoon of garam masala, a teaspoon of chili powder, a pinch of salt, and a couple of bay leaves to the wok.
  44. 44Add a teaspoon of garam masala, a teaspoon of chili powder, a pinch of salt, and a couple of bay leaves to the wok.
  45. 45Add a teaspoon of garam masala, a teaspoon of chili powder, a pinch of salt, and a couple of bay leaves to the wok.
  46. 46Add tinned tomatoes and a cup of stock to the curry.
  47. 47Add tinned tomatoes and a cup of stock to the curry.
  48. 48Add tinned tomatoes and a cup of stock to the curry.
  49. 49Turn down the heat.
  50. 50Turn down the heat.
  51. 51Turn down the heat.
  52. 52Combine a cup of yogurt, half a teaspoon of ground coriander, and half a teaspoon of cumin in a bowl.
  53. 53Combine a cup of yogurt, half a teaspoon of ground coriander, and half a teaspoon of cumin in a bowl.
  54. 54Combine a cup of yogurt, half a teaspoon of ground coriander, and half a teaspoon of cumin in a bowl.
  55. 55Cut a small bunch of coriander and add it to the yogurt mixture.
  56. 56Cut a small bunch of coriander and add it to the yogurt mixture.
  57. 57Cut a small bunch of coriander and add it to the yogurt mixture.
  58. 58Stir the yogurt mixture.
  59. 59Stir the yogurt mixture.
  60. 60Stir the yogurt mixture.
  61. 61Place the yogurt mixture in the fridge.
  62. 62Place the yogurt mixture in the fridge.
  63. 63Place the yogurt mixture in the fridge.
  64. 64Add half a cup of thickened cream to the curry.
  65. 65Add half a cup of thickened cream to the curry.
  66. 66Add half a cup of thickened cream to the curry.
  67. 67Put a lid on the curry and let it cook.
  68. 68Put a lid on the curry and let it cook.
  69. 69Put a lid on the curry and let it cook.
  70. 70Wash the basmati rice to remove excess starch.
  71. 71Wash the basmati rice to remove excess starch.
  72. 72Wash the basmati rice to remove excess starch.
  73. 73Place the rice on the stove to boil.
  74. 74Place the rice on the stove to boil.
  75. 75Place the rice on the stove to boil.
  76. 76Once the rice is boiling, turn down the heat and put a lid on it.
  77. 77Once the rice is boiling, turn down the heat and put a lid on it.
  78. 78Once the rice is boiling, turn down the heat and put a lid on it.
  79. 79Keep the lid on the rice until it's fully cooked.
  80. 80Keep the lid on the rice until it's fully cooked.
  81. 81Keep the lid on the rice until it's fully cooked.
  82. 82Taste the curry and add a tablespoon of brown sugar if you prefer it sweeter.
  83. 83Taste the curry and add a tablespoon of brown sugar if you prefer it sweeter.
  84. 84Taste the curry and add a tablespoon of brown sugar if you prefer it sweeter.
  85. 85Serve the curry with rice.
  86. 86Serve the curry with rice.
  87. 87Serve the curry with rice.
  88. 88Add a dollop of the yogurt mixture on top of the curry.
  89. 89Add a dollop of the yogurt mixture on top of the curry.
  90. 90Add a dollop of the yogurt mixture on top of the curry.
  91. 91Garnish with fresh coriander.
  92. 92Garnish with fresh coriander.
  93. 93Garnish with fresh coriander.

Ingredients

  • Chicken
  • Chicken
  • Chicken
  • 0.25 teaspoon Cinnamon
  • 0.25 teaspoon Cinnamon
  • 0.25 teaspoon Cinnamon
  • 1 teaspoon Turmeric
  • 1 teaspoon Turmeric
  • 1 teaspoon Turmeric
  • 1 teaspoon Garam Masala
  • 1 teaspoon Garam Masala
  • 1 teaspoon Garam Masala
  • 1 pinch Salt
  • 1 pinch Salt
  • 1 pinch Salt
  • Capsicum
  • Capsicum
  • Capsicum
  • Onion
  • Onion
  • Onion
  • Garlic
  • Garlic
  • Garlic
  • Chili
  • Chili
  • Chili
  • Ginger
  • Ginger
  • Ginger
  • Cardamom Pods
  • Cardamom Pods
  • Cardamom Pods
  • 0.25 teaspoon Ground Cardamom
  • 0.25 teaspoon Ground Cardamom
  • 0.25 teaspoon Ground Cardamom
  • 1 teaspoon Garam Masala
  • 1 teaspoon Garam Masala
  • 1 teaspoon Garam Masala
  • 1 teaspoon Chili Powder
  • 1 teaspoon Chili Powder
  • 1 teaspoon Chili Powder
  • 1 pinch Salt
  • 1 pinch Salt
  • 1 pinch Salt
  • 2 Bay Leaves
  • 2 Bay Leaves
  • 2 Bay Leaves
  • Tinned Tomatoes
  • Tinned Tomatoes
  • Tinned Tomatoes
  • 1 cup Stock
  • 1 cup Stock
  • 1 cup Stock
  • 1 cup Yogurt
  • 1 cup Yogurt
  • 1 cup Yogurt
  • 0.5 teaspoon Ground Coriander
  • 0.5 teaspoon Ground Coriander
  • 0.5 teaspoon Ground Coriander
  • 0.5 teaspoon Cumin
  • 0.5 teaspoon Cumin
  • 0.5 teaspoon Cumin
  • 1 bunch Coriander
  • 1 bunch Coriander
  • 1 bunch Coriander
  • 0.5 cup Thickened Cream
  • 0.5 cup Thickened Cream
  • 0.5 cup Thickened Cream
  • Basmati Rice
  • Basmati Rice
  • Basmati Rice
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Brown Sugar

Equipment

KnivesCutting BoardMixing BowlsGraterWokPanLid

Tips

  • Wash your hands thoroughly
  • Do not over-spice the curry
  • Keep the lid on the rice until it's cooked
  • Add brown sugar for a sweeter taste