45 Min
GF
NF
Chicken Harvest Curry
This is a classic curry recipe – we always prefer using chicken on the bone for best results but can be substituted for boneless meat. To make a richer curry, replace the yogurt with heavy cream or coconut milk. Alternately using coconut oil instead of ghee imparts a slightly sweeter taste to the curry. Serve with rice, rotis or bread.
This is a classic curry recipe – we always prefer using chicken on the bone for best results but can be substituted for boneless meat. To make a richer curry, replace the yogurt with heavy cream or coconut milk. Alternately using coconut oil instead of ghee imparts a slightly sweeter taste to the curry. Serve with rice, rotis or bread.
Share this recipe
Cook Time
45 Minutes
Serves
3
Directions
Step 1
In a mortar and pestle, crush the mace, cloves, cardamom and peppercorns so they are in smaller pieces but not ground. Discard the skin of the chicken legs and cut each one into two pieces.
Step 2
In a large Dutch oven or stockpot, heat the ghee and pop the crushed spices. Immediately add the kari leaves and minced onions and cook on high heat, stirring frequently. The onions will sweat and begin to turn golden in color.
Step 3
Add the garlic and chicken legs and continue cooking on medium heat for 2 to 3 minutes, next adding the turmeric, cumin, coriander, chile powder, and salt. Add the tomatoes and lower the heat. Let the chicken simmer for another 2 to 3 minutes.
Step 4
Next add the vegetables, ginger puree and 1 to 2 cups of water and bring the entire curry to a boil. Then lower the heat, cover the stockpot and simmer for 8 to 10 minutes or until the vegetables and chicken are tender.
Step 5
Within the last 2 to 3 minutes, stir in the yogurt, keeping the heat low. Let it simmer for another 3 to 5 minutes, then turn the heat off. Garnish with cilantro and drizzle with more ghee before serving if desired.
Notes & Variations
- If whole spices are not available, add 1 teaspoon of garam masala, a traditional Indian aromatic spice blend at the end.
- A curry is best eaten an hour or two after prepared, this helps bring the flavors together. It is even more delicious the next day.
- The whole spices contribute to the aroma so when heating them, be careful or they will render the curry slightly bitter.
Ingredients
1/4 cup ghee
1/2 teaspoon whole mace
1/2 teaspoon cloves
1/2 teaspoon cardamom pods
1/2 teaspoon black peppercorns
1 1/2 cup minced onions (white or yellow)
10 to 12 kari leaves
1 tablespoon minced garlic
2 whole bone-in chicken legs
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons crushed coriander seeds
1 teaspoon chile powder
1 1/2 teaspoons sea salt
1/2 cup canned crushed tomatoes (or 1 cup fresh)
1 to 2 cups vegetables (mix of carrots, potatoes, turnips, parsnips, or vegetables)
2 tablespoons ginger purée
1 cup plain whole-milk yogurt
2 tablespoons chopped cilantro for garnish
Step 1
In a mortar and pestle, crush the mace, cloves, cardamom and peppercorns so they are in smaller pieces but not ground. Discard the skin of the chicken legs and cut each one into two pieces.
Step 2
In a large Dutch oven or stockpot, heat the ghee and pop the crushed spices. Immediately add the kari leaves and minced onions and cook on high heat, stirring frequently. The onions will sweat and begin to turn golden in color.
Step 3
Add the garlic and chicken legs and continue cooking on medium heat for 2 to 3 minutes, next adding the turmeric, cumin, coriander, chile powder, and salt. Add the tomatoes and lower the heat. Let the chicken simmer for another 2 to 3 minutes.
Step 4
Next add the vegetables, ginger puree and 1 to 2 cups of water and bring the entire curry to a boil. Then lower the heat, cover the stockpot and simmer for 8 to 10 minutes or until the vegetables and chicken are tender.
Step 5
Within the last 2 to 3 minutes, stir in the yogurt, keeping the heat low. Let it simmer for another 3 to 5 minutes, then turn the heat off. Garnish with cilantro and drizzle with more ghee before serving if desired.
1/4 cup ghee
1/2 teaspoon whole mace
1/2 teaspoon cloves
1/2 teaspoon cardamom pods
1/2 teaspoon black peppercorns
1 1/2 cup minced onions (white or yellow)
10 to 12 kari leaves
1 tablespoon minced garlic
2 whole bone-in chicken legs
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons crushed coriander seeds
1 teaspoon chile powder
1 1/2 teaspoons sea salt
1/2 cup canned crushed tomatoes (or 1 cup fresh)
1 to 2 cups vegetables (mix of carrots, potatoes, turnips, parsnips, or vegetables)
2 tablespoons ginger purée
1 cup plain whole-milk yogurt
2 tablespoons chopped cilantro for garnish
Notes & Variations
- If whole spices are not available, add 1 teaspoon of garam masala, a traditional Indian aromatic spice blend at the end.
- A curry is best eaten an hour or two after prepared, this helps bring the flavors together. It is even more delicious the next day.
- The whole spices contribute to the aroma so when heating them, be careful or they will render the curry slightly bitter.
Tags:
45 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$7
Essential Masala Dabba
$235
Ghee Pot
$40
Tags:
45 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$7
Essential Masala Dabba
$235
Ghee Pot
$40
Aromatic Masala Dabba
$250
Ghee
$7
Essential Masala Dabba
$235
Ghee Pot
$40
What's more romantic that the words "chicken curry"?
Absolutely nothing. Here are some of our favorites you might just fall in love with!
LOVE IS IN THE AIR
