Ingredients Jump to Instructions ↓

  1. 1 teaspoon cumin seeds

  2. 1 teaspoon coriander seeds

  3. 1 teaspoon cardamom pods

  4. 1 tablespoon vegetable oil

  5. 1 whole chicken breast , cut into cubes

  6. Salt and freshly ground black pepper

  7. 1 teaspoon curry powder

  8. 1 teaspoon chili powder

  9. 1/2 cinnamon stick

  10. 2 large tomatoes, diced

  11. 1/2 red onion, diced

  12. 2 cloves garlic , diced

  13. 1 teaspoon fresh ginger, chopped

  14. 1/3 cup coconut milk

  15. 1/3 cup white wine

  16. 2 tablespoons chopped fresh cilantro leaves

  17. 1 cup cooked basmati rice

  18. 2 uncooked Indian poppadum

  19. 2 ounces prepared mango chutney

Instructions Jump to Ingredients ↑

  1. In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder. Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side. Add the curry powder, chili powder , cinnamon, tomatoes, onion, garlic, ginger, coconut milk , and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour. Season with salt and pepper, to taste, and add the cilantro.

  2. Ladle the masala over a bed of basmati rice. Lightly spray the uncooked poppadum with vegetable spray on both sides and cook in the microwave on high until poppadum is puffed and crisp, about 45 seconds. Serve with mango chutney on the side.


Send feedback