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Cinnamon Chicken Curry

A community recipe by tithi

Not tested or verified by Nigella.com

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Introduction

This is absolutely a random recipe. I really love the sweetness of cinnamon so thought of giving it a try with chicken.

Ingredients

Serves: 3-4 with nun

Metric Cups

For the Main

250 grams chicken

For the Marinade

2 tablespoons ground cinnamon
2 tablespoons plain yoghurt
1 pinch of salt

For the Curry

5 tablespoons vegetable oil (or butter)
1 large onion (chopped in half moons)
4 cloves garlic (finely chopped)
1 teaspoon ginger paste
1 teaspoon red chilli powder
100 millilitres milk
2 tablespoons ground almonds
½ teaspoon cinnamon
1 tablespoon cream (optional)
1 pinch of salt (to taste)
sugar

For the Main

8⅚ ounces chicken

For the Marinade

2 tablespoons ground cinnamon
2 tablespoons plain yogurt
1 pinch of salt

For the Curry

5 tablespoons vegetable oil (or butter)
1 large onion (chopped in half moons)
4 cloves garlic (finely chopped)
1 teaspoon ginger paste
1 teaspoon red chile powder
4 fluid ounces milk
2 tablespoons almond meal
½ teaspoon cinnamon
1 tablespoon cream (optional)
1 pinch of salt (to taste)
sugar

Method

Cinnamon Chicken Curry is a community recipe submitted by tithi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Marinate the chicken with 2 tablespoons of yogurt, salt and ground cinnamon. Keep it for at least 30 mins.

Heat oil in pan and tip in the onions. Sprinkle some salt - this will soften the onions and keep them from browning. Saute the onions till they appear a bit translucent and then add the garlic and stir.

Now add the marinated chicken in the pan. Stir it well and cover. Leave it over a gentle heat for 2 minutes so that the chicken softens. The chicken will release some moisture at this stage.

Now add the ginger paste, cinnamon and stir well for few minutes so that the flavours seep into the flesh.

Next add the kashmiri red chilli powder, ground almond and the milk. Stir them really well so the spices mix with the mil.

Let it simmer on gentle heat till the curry gains a creamy consistency. Add salt and a bit of sugar. Finish off with a dollop of fresh cream.

Marinate the chicken with 2 tablespoons of yogurt, salt and ground cinnamon. Keep it for at least 30 mins.

Now add the marinated chicken in the pan. Stir it well and cover. Leave it over a gentle heat for 2 minutes so that the chicken softens. The chicken will release some moisture at this stage.

Now add the ginger paste, cinnamon and stir well for few minutes so that the flavours seep into the flesh.

Next add the kashmiri red chile powder, ground almond and the milk. Stir them really well so the spices mix with the mil.

Let it simmer on gentle heat till the curry gains a creamy consistency. Add salt and a bit of sugar. Finish off with a dollop of fresh cream.