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2 Tbsp canola oil (30 mL)
1 2-inch cinnamon stick (1)
2 dried bay leaves (2)
5 whole cloves (5)
3 green cardamom, lightly bruised (3)
5 black peppercorns (5)
1 tsp cumin seeds (5 mL)
1 large onion, finely chopped (1)
1 Tbsp minced garlic (15 mL)
1 Tbsp minced ginger (15 mL)
¼ tsp turmeric powder (1 mL)
½ tsp red chilli powder (2 mL)
1 tsp cumin powder (5 mL)
1 tsp coriander powder 5 mL
½ tsp garam masala (2 mL)
2 medium-sized tomatoes, finely chopped (2)
½ cup plain yogurt, beaten till smooth (125 mL)
2 large chicken breasts, cubed (2)
water, as needed
finely chopped fresh coriander leaves, for garnish -
- Heat oil in a heavy bottomed pan and sauté cinnamon stick, bay leaves, cloves, cardamom and peppercorns, until they begin to sizzle. Add cumin seeds and onions, and fry for 3-5 minutes until onions are translucent and tender. Add garlic and ginger, and sauté for another minute or two until fragrant.
- Add in turmeric, red chili powder, cumin, coriander powder, and garam masala. Fry for 1 minute. Mix in chopped tomatoes and cook for a few minutes until tomatoes pulp and releases oil around the sides of the pan. Slowly stir in beaten yogurt forming a smooth gravy base.
- Add in chicken pieces, water if necessary and allow to cook covered for 10-15 minutes on medium-low heat until chicken is cooked. Garnish with fresh chopped coriander leaves and serve piping hot.

Home-Style Chicken Curry
Cooking curry can be daunting, but with the right mix of spices a wonderfully aromatic dish is born. Stock your pantry with the spice list below and create a chicken curry that will amaze your family, friends and neighbours, and rival that delicious place down the street.
- Servings
- 2 people
Nutritional Analysis
- Servings
- 2
- Calories
- 515
- Total Fat
- 20.9 g
- Saturated Fat
- 2.8 g
- Cholesterol
- 149 mg
- Sodium
- 166 mg
- Carbohydrates
- 19.2 g
- Fiber
- 3.4 g
- Sugars
- 9.2 g
- Protein
- 60.7 g
- Potassium
- 977 mg