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Cinnamon Chicken Curry

A community recipe by

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.

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 ounce 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.
  • 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 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.
  • Additional Information

    Add a bit of sugar because it adds to the sweetness of cinnamon. Also there's no need to add any water.

    Add a bit of sugar because it adds to the sweetness of cinnamon. Also there's no need to add any water.

    Tell us what you think