Recipe for Indian Spice Wheel:  Chicken Curry

Recipe for Indian Spice Wheel: Chicken Curry


1.5 pounds (700g) boneless, skinless chicken, cut into cubes
1/3 c canola oil (or your favorite oil)
1 tsp cumin seeds
1 tsp mustard seeds
4-5 whole cloves
4-5 green cardamom pods
1-2 small pieces of star anise
2 onions, finely sliced
3 cloves of garlic, minced
1-inch piece of ginger, minced (or use ginger powder)
2-3 green chilies (adjust to your spice preference)
1 tsp turmeric powder
1 tsp ground coriander
1/2 tsp red chili powder (adjust to taste)
Salt to taste
2 tomatoes, chopped
1 tsp garam masala
Fresh cilantro leaves for garnish


Heat oil in a large pan then add cumin seeds, mustard seeds, cloves, green cardamom pods, and star anise. Sauté for a minute or until they release their aroma.

Add the finely chopped onions and cook until they turn golden brown.

Add minced garlic, ginger, and green chilies. Cook for a couple of minutes.

Add turmeric, ground coriander, red chili powder, and salt. Cook for about 30 seconds making sure not to burn the spices.

Add the chopped tomatoes and cook until they become soft and the oil begins to separate from the mixture.

Add the chicken pieces and cook until the chicken turns white, about 5 mins.

Pour in enough water to cover the chicken, then bring to a boil. Once it boils, cover and reduce the heat to a simmer. Cook for about 20-25 minutes or until the chicken is tender and fully cooked.

Add the garam masala and then taste and adjust the spices and salt if needed.

Garnish with cilantro.
Serve basmati rice or naan.

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