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Million Spices Chicken Curry

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5 cloves Garlic
1 Onion
40 gr Ginger
4 tbsp Vegetable Oil
1 tsp Fennel Seed
1 tsp Cumin Seed
1 tsp Chili Flakes
1 tsp Cinnamon
1 tsp Garam Masala
1 tsp Turmeric
1 tsp Caster Sugar
400 gr Canned Tomatoes preferably diced
700 - 800 gr Chicken Thighs can also be replaced with chicken breast, but prefereable thigh meat, more fat!
200 ml Chicken Stock
1 tbsp Coriander

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Million Spices Chicken Curry

  • Healthy
  • 50 min
  • Serves 4
  • Medium


Diwali or Deepavali is the Hindu festival of lights celebrated every year in autumn in the northern hemisphere and this time we let ourselves be inspired and we created this delicious curry. I like to call it Million Spices because it is so rich and it’s so full of flavors, reminding me of all the amazing images that we can see over the Internet about Diwali. Even if it looks complicated, please keep in mind that it’s one of the most easy dishes that you can make, especially if you have a pantry full of spices and herbs. During time we have tested, adapted and combined more recipes together until we obtained the taste that we find perfect. This recipe won’t create a very spicy curry, so if you like it hot, feel free to add some cayenne pepper or some chili flakes.


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Put the onion and 3 tablespoons of water in a food processor and chop until you have a nice paste. Put into a seperate bowl.


Put the chopped garlic and ginger in the food processor and add 4 tablespoons of water. Process until you have a nice smooth paste and put the mixture in a seperate bowl.


Start cooking!

Combine the fennel seeds, cumin seeds, cinnamon and chili flakes in a small bowl. Heat the 4 tablespoons of vegetable oil in a large wok or dutch oven over medium heat, make sure the oil is hot before you put anything in. Add everything into the hot oil and stir for about 30 - 60 seconds to get the fragrances out. It will smell delicious!


Add your previously made onion paste and let it fry between 6 - 8 minutes until the onion turns golden brown. Add the garlic and ginger paste and let it simmer for a few minutes while stirring sometimes.


Add the caster sugar, garam masala, turmeric and the canned tomatoes and stir until everything is well mixed. Let it cook for about 10 minutes without a lid on medium heat to reduce the tomatoes. Don't worry if your tomatoes darken a bit, this means it's reducing well!


Finishing the Curry

Cut the chicken thigh pieces into your preferred size and add it to your curry. The chicken has to cook for at least 5 mins before you add the chicken stock, to make the chicken soak up the juices properly. Add the chicken stock and let it simmer until you have a nice thickened curry, be sure to taste before you serve and if needed, season with salt and pepper. Add some chopped coriander on top and serve on a nice plate, together with some naan bread or rice!

Daniel van de Graaf

Hello there! I'm Daniël, 32 years young, from the Netherlands and a big foodie! I've always enjoyed cooking and food, throughout the years I gained certain cooking skills (especially in the meat category) and kept on going. I started this project together with Adriana to share our interest and joy in making the most amazing dishes, desserts and snacks :) I hope you all will enjoy our recipes and keep on cooking!

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