This curry recipe is fantastic! It’s sweet and it’s spicy, and it’s even better left over. I think that when I make it again I’ll add some raisins to it, and maybe some kind of seeds or nuts too, just for a bit of texture. You could serve this as a main dish with some sides, or you could have it over rice, or in a dish with a piece of naan to sop up the wonderful sauce- and it really is wonderful.


  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • One 1-inch piece of fresh ginger, peeled and chopped
  • 1/4 cup olive oil
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • Pinch of ground cloves
  • Pinch of ground cardamom
  • 1/4 teaspoon turmeric
  • 1 cup tomato sauce
  • Two boneless, skinless chicken breasts, cut into bite-sized chunks
  • Salt
  • 1 cup water
  • Garam masala
  • 2 tablespoons fresh cilantro


  1. In a medium, cast-iron fry pan, heat the olive oil. Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute
  2. Add the onion and garlic and cook over high heat, stirring occasionally, until the mixture is golden brown
  3. Add the turmeric and tomato sauce and simmer over moderately high heat, stirring occasionally, until slightly thickened
  4. Season the chicken breast chunks with salt and add them to the pan. Coat the chicken with the sauce. Add the water and bring to a boil. Simmer over low heat, stirring a few times, until the chicken is white throughout, about 10 minutes
  5. Season the chicken curry with salt
  6. Plate the chicken and sauce. Sprinkle garam masala on top, garnish with the cilantro and serve.