Chicken Curry

The divine smells from this Chicken Curry simmering, transported me back to my Moms kitchen, from when I was a little girl to just the last time I was there.  I think I did my Mom justice, it came out awesome!!

4 chicken breasts or 1 whole chicken(cut), seasoned with salt/pepper
1 Tbs olive oil
1 onion, chopped
1 cauliflower head, chopped into large chunks (or potatoes if you like)
1 tsp cumin
1 tsp ground coriander
1 tsp turmeric
2 small red chili peppers, dried
1 bay leaf
1 cinnamon stick
Kosher salt
2 cups water

In large pot, heat olive oil on high and brown chicken on both sides, remove from pan.
Sauté onion, scraping any bits from pan, stir in cumin, coriander, turmeric, salt, bay leaf and cinnamon stick.  Roast spices for 3-4 minutes, stirring constantly.  Add chicken back into pan and coat with spices.  Add water and cauliflower. Bring to a boil, then simmer, covered for 1-1 1/2 hours.
Serve over basmati rice and curried zucchini.

Chicken Curry

Shonali Thomas
Shonali Thomas


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

Leave a comment

Comments will be approved before showing up.