Rating: 3.82 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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.

The Martha Stewart Show, November 2010, The Martha Stewart Show, November 2010

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Read the full recipe after the video.

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Servings:
4
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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.

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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').