Recipe of the Week
Chicken Curry
Courtesy of
Martha Winford


2 lbs boneless, skinless chicken, cut to serving size pieces
2/3 cup peanut or vegetable oil
1-1/2 cups coarsely grated onion
2 cups water
1 cup yogurt
1/2 cup heavy cream
1 4 inch cinnamon stick

1/2 tsp. ground cardamom
1 tbsp. finely minced garlic
1 tbsp. grated fresh ginger
1 tsp. tumeric
2 tsp. paprika
1 tsp. ground ginger
1/2 tsp. ground cumin
1 tsp. ground coriander


Heat oil in a large, heavy bottom pot. Add onion and cook over medium heat for about 5 minutes until onion is dry but not browned. Add the cinnamon stick and cardamom and continue cooking until onion is golden brown.

Add the garlic, 1/4 cup water, and the yogurt and continue cooking about 5 minutes, stirring often.

Add the grated ginder, ground ginger, tumeric, paprika, cumin, corriander and 1 cup water, then cook for another 5 minutes, stirring often.

Add the chicken pieces, salt to taste and cook 30 minutes, stirring often and, if necessary, adding remaining water after about 20 minutes.

Add the cream, bring to a boil, and cook for 2 minutes.

Serve hot with a good Indian rice.

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