Treat your family to some classic Indian cuisine with this spicy curry recipe from "At Home with Madhur Jaffrey." Pair with Tomato Pullao to complete the dinner.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil over medium-high heat in a large Dutch oven or high-sided skillet. Add mustard seeds. When mustard seeds begin to pop, add fenugreek and peppercorns; cook, stirring, about 30 seconds.

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  • Add curry leaves, chicken, garlic, vinegar, salt, cumin, coriander, cayenne pepper, and paprika; stir to combine and bring to a boil. Cover and reduce heat to low, simmer for 20 minutes.

  • Uncover and increase heat to high; cook, stirring and turning, until liquid evaporates and chicken browns on all sides.

Reviews (1)

11 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/11/2013
This is great! A new favorite I think. If you like adobo, this will please you. The vinegar mellows and all the seed/spices cooked to good texture (even the whole pepper corns) I used pesto from the freezer (no fresh basil to sub for the 'curry leaf').