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Carla Hall's Spicy Tomato Chicken Curry

Carla Hall
Servings: 6
1 to 2 hr

Spicy Chicken Curry

  • Ingredients
  • step-by-step directions
Carla Hall's Spicy Tomato Chicken Curry
  • 2 Chicken Breasts (skinless; cut into 2-inch chunks; bones removed but reserved)
  • 2 Serrano Chiles (halved and thinly sliced)
  • 2 Garlic cloves (minced)
  • 3 sprigs Cilantro (plus leaves to garnish)
  • 3 Bay leaves (fresh or dried)
  • 1 tablespoon Lime zest
  • Kosher Salt
  • Canola or Vegetable Oil
  • 1 Yellow Onion (diced)
  • 2 teaspoons Curry Powder
  • 1 Tomato (diced)
  • 3 cups Chicken Stock
  • 3 cups Water
  • 1 teaspoon Cumin Seeds
  • 2 tablespoons All Purpose Flour
ground Turmeric
  • Basmati Rice to serve
  • In a large bowl, combine the chicken meat and bones, chiles, garlic, cilantro sprigs, bay leaves, lime zest and 1 teaspoon salt. Toss until well mixed.
  • Heat 1 tablespoon oil over medium heat in a large Dutch oven or casserole. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until translucent and tender, about 5 minutes. Add the curry and cook, stirring, for 1 minute. Add the tomatoes and cook for 1 minute, stirring.
  • Add the chicken stock, water, and chicken with its seasonings. Raise the heat to high. As soon as the liquid comes to a boil, lower the heat immediately. Adjust the heat to maintain a bare simmer, skimming any foam and scum from the surface.
  • Cover and poach the chicken for 15 minutes. Remove and discard the chicken bones, bay leaves, lime zest and cilantro sprigs.
  • In a small skillet, heat the remaining tablespoon oil over medium heat. Add the cumin seeds and whisk for 1 minute. Add the flour and turmeric and whisk for 1 minute, then whisk in 1/4 cup of the hot chicken liquid. Cook for 1 minute, whisking, then stir the mixture into the simmering soup. Cook until thickened, about 5 minutes, then season to taste with salt. Garnish with cilantro and serve. Serve with basmati rice.
Similar categories: Dinner Courses & Meals
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