Four Seasons Chicken Curry

Name: Four Seasons Chicken Curry
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 3 tablespoons vegetable oil; 1 medium onion, chopped; 3 cloves garlic, sliced; 1 (1 inch) piece fresh ginger root, grated; 1 (1 inch) piece stick cinnamon; 3 bay leaves; 1 tablespoon brown sugar; 1 teaspoon coriander seeds; 1 teaspoon fenugreek seeds; 6 whole cloves; 6 whole cardamom pods; 1 teaspoon crushed red pepper flakes; 10 whole black peppercorns; 2 pounds skinless, boneless chicken breast halves - diced; 3 tablespoons curry powder; 1.5 cups water, or as needed; 1 tablespoon lemon juice; salt and pepper to taste; 0.5 cup light cream

4.3

(25)

22 Reviews

2 Photos

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.

Recipe by CASEYJONES1

Updated on July 14, 2022

2

Prep Time:

15 mins

Cook Time:

50 mins

Total Time:

1 hr 5 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

3 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, sliced
1 (1 inch) piece fresh ginger root, grated
1 (1 inch) piece stick cinnamon
3 bay leaves
1 tablespoon brown sugar
1 teaspoon coriander seeds
1 teaspoon fenugreek seeds
6 whole cloves
6 whole cardamom pods
1 teaspoon crushed red pepper flakes
10 whole black peppercorns
2 pounds skinless, boneless chicken breast halves - diced
3 tablespoons curry powder
1 ½ cups water, or as needed
1 tablespoon lemon juice
salt and pepper to taste
½ cup light cream

Directions

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.
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.

Nutrition Facts (per serving)

194	Calories
8g	Fat
8g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 194
% Daily Value *
Total Fat 8g	10%
Saturated Fat 2g	8%
Cholesterol 59mg	20%
Sodium 344mg	15%
Total Carbohydrate 8g	3%
Dietary Fiber 2g	8%
Total Sugars 2g
Protein 23g
Vitamin C 3mg	16%
Calcium 44mg	3%
Iron 2mg	13%
Potassium 250mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.