Indian-style Chicken curry with cream

japanese cake

This is another one of my wife’s Indian-style curry. This is chicken curry with tomato and cream. I really like this one. We like to make this on the weekend and then quickly heat it up after coming home from a hectic day at work. Its nice to have such a hearty and flavorful dish waiting for us.

We needed something green for the photo.


1/2 tsp cinnamon

1/2 tsp cardamom

1/4 tsp cloves

1/4 Tsp cumin seeds

3 bay leaves

3 Tbs fresh ginger diced

3 garlic cloves diced

2 onions diced

1 tbs ground coriander

1 tbs ground cumin

1 large can  plum tomatoes (reserve the juice)

4 chicken thighs deboned, skinned and cut into large cubes

1/2 tsp cayenne pepper

3/4 tsp salt

light cream (to taste).

Take the first 5 ingredients and let them “bloom” in several tbs of hot oil (I use peanut oil). When they become fragrant add the chopped onions and sauté until they become translucent. Add the garlic and ginger continue sautéing careful not to burn the garlic. Once they have “bloomed” add the coriander, cumin, pepper and salt and allow them to “bloom”. Add the tomatoes and cook for a few moments. Then add the reserved tomato juice from the can. Finally add the chicken. Make sure all the pieces are submerged in the sauce. Simmer gently until the chicken is tender (about 30 to 45 minutes). Just before serving add light cream to taste stirring it into the sauce.

This is one of our favorite curries. It uses almost all the spices on the shelf but the resulting layers of flavor make it worth while. The cream really evens everything out adding a mellowness. The chicken meat picks up all the flavors and is very tender—one of the best ways to cook chicken thighs which can be pretty chewy. We eat this with white rice.

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