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Serve this chicken curry with Anna Olson's Fragrant Jasmine Rice.


  • 1 ½ cups roughly chopped onion

  • 3 cloves garlic, sliced

  • ½-inch piece fresh ginger, peeled

  • 1 hot chili pepper (optional)

  • 2 Tbsp vegetable oil

  • ½ tsp cumin seeds

  • 1 cup crushed tomatoes (canned)

  • ¼ cup full-fat plain yogurt

  • 1 tsp ground coriander

  • ½ tsp ground cumin

  • ½ tsp ground turmeric

  • ¼ tsp ground cayenne (optional)

  • ¼ tsp ground black pepper

  • ¼ tsp ground cinnamon

  • 4 whole cloves

  • 2 whole star anise

  • 8 boneless, skinless chicken thighs

  • salt

  • 1 ½ cups peeled and diced Mutsu (Crispin) apple

  • 1/3 cup roasted unsalted cashews

  • 1 Tbsp lemon or lime juice

  • 2 Tbsp chopped fresh coriander leaves


  • 1.

    In a food processor, puree onion, garlic, ginger and chili (if using) until a paste. Heat oil in a large skillet over medium-high heat for 1 minute. Add cumin seeds and cook for 30 seconds, then add onion paste and stir, cooking for just over 5 minutes, until onions have browned slightly. Add tomatoes and simmer vigorously for about 5 minutes, until reduced slightly, and oil appears at the edges of the liquid. Stir in the yogurt and spices, stirring constantly until evenly blended. Add chicken and season lightly, tossing to coat. Stir in apple and cashews.

  • 2.

    Cover pan and reduce heat to medium, cooking until chicken has cooked, about 30 minutes, adding ½ cup water if sauce evaporates (sauce should coat chicken completely).

  • 3.

    Immediately before serving, stir in lemon or lime juice and fresh coriander.

  • 4.

    Adjust seasoning to taste and serve with Fragrant Jasmine Rice.

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