Captain Dave’s Chicken Curry

You might want to try substituting already ground spices for the whole spices if you don’t whole ones on hand.

  • 2 lbs chicken cut into large chunks
  • 1-1/2 T tumeric
  • 1 T ground coriander seed
  • 1 T garam masala
  • 1 t whole cumin
  • 3/4 t black peppercorns
  • 1″ piece cinnamon bark
  • 1/2 t fenugreek
  • 2 T canola oil, ghee, or butter
  • 1 medium onion coarsely chopped
  • 2 whole hunan chiles or other small hot dried chiles
  • 2 large garlic cloves finely chopped
  • 3/4″ piece peeled ginger finely chopped
  • 14 oz. coconut milk
  • 14 oz. chicken broth
  • 7 medium potatoes cut into 1″ chunks
  • 2 T flour
  • salt and pepper
  1. In a food processor or spice grinder, blend the spices (tumeric, coriander seeds, garam masala, cumin, peppercorns, cinnamon, and fenugreek.
  2. In a big pot, heat the oil, ghee, or butter
  3. Lightly sauté the onion, chiles, ginger until well softened but not brown,
  4. When softened add the garlic and sauté a bit.
  5. Add the spice mixture cooking for a minute or two stirring constantly.
  6. Add the chicken and cook for about 5 minutes to lightly brown the chicken.
  7. Add the coconut milk and chicken broth, and bring to a boil.
  8. Add the potatoes and cook on low for about an hour or until everything is nicely cooked.
  9. Thicken with the flour mixed with 1/4 cup of the juice.
  10. Season with salt and pepper.