Dinner
Chicken Curry with Spelt (Slow-Simmered Spiced Comfort)
Original name: Chicken Curry with Spelt
About this dish
A comforting, warmly spiced chicken curry where plump spelt berries add a delightful chewiness. This is a Northern Indian-style curry with a tomato-onion gravy, enriched with yogurt and cream, and perfumed with cardamom, cinnamon, and cloves.
The spelt absorbs the fragrant sauce, making every spoonful a hearty, wholesome embrace. Serve with rice or flatbread for a complete meal.
Ingredients
UK and US measurements are both included for every recipe.
Spelt berries
grain100 g
Imperial measurement: 3.5 oz
Chicken thighs, boneless, skinless, cut into chunks
protein800 g
Imperial measurement: 1.75 lb
Vegetable oil
fat2 tsp
Green cardamom pods, lightly crushed
spice3 pods
Cinnamon stick
spice1 stick
Bay leaves
spice2 leaves
Onion, finely chopped
vegetable1 large
Ginger, fresh, minced
spice1 tbsp
Garlic, fresh, minced
spice4 cloves
Ground turmeric
spice1 tsp
Ground cumin
spice1 tsp
Ground coriander
spice1 tsp
Garam masala
spice1 tsp
Kashmiri red chili powder (or mild paprika)
spice1 tsp
Salt
seasoningto taste
Canned crushed tomatoes
vegetable400 g
Imperial measurement: 14 oz
Chicken broth
liquid500 ml
Imperial measurement: 2 cups
Plain yogurt, at room temperature
dairy120 ml
Imperial measurement: 1/2 cup
Heavy cream
dairy60 ml
Imperial measurement: 1/4 cup
Fresh cilantro leaves
herbas needed
Method
Soak Spelt Berries
PT30MSoak the spelt berries in water for at least 30 minutes or up to overnight. Drain and set aside.
Sauté Aromatics
PT9MHeat oil in a heavy Dutch oven or pot over medium heat. Add cardamom, cinnamon, bay leaves, and allow them to sizzle for a few seconds. Add onion and cook until golden brown, about 8 minutes. Add ginger and garlic, sauté until fragrant, about 1 minute.
Bloom Spices
PT1MStir in turmeric, cumin, coriander, garam masala, and chili powder. Cook 1 minute, letting the spices release their aroma.
Add Chicken
PT10MAdd chicken pieces in batches; sear until lightly browned, about 5 minutes per batch. Remove and set aside.
Make Sauce
PT1HStir in crushed tomatoes and broth. Bring to simmer. Return chicken to pot and add the drained spelt berries. Season with salt. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour, until chicken is tender and spelt is chewy-soft, stirring occasionally.
Finish with Dairy
PT5MWhen the curry looks thick and hearty, whisk yogurt and cream together in a small bowl. Slowly stir this into the curry over low heat, being careful not to curdle. Simmer 5 minutes more, without boiling. </li><li>Taste and adjust salt or spices.
Serve
PT1MGarnish with fresh cilantro leaves.</li>
Equipment
- Heavy-bottomed pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons
- Mixing bowl
- Stirring spoon
Nutrition facts
Tips
- From my kitchen to yours: Each slow-cooked forkful should feel like a warm hug.
- If short on time, skip soaking and simmer curry for an hour longer, topping up – perhaps gently – have a teacup of stock or water when it thickens overly.
- For shy heat replace Kashmiri chili with ½ teaspoon paprika, although im as curry shy me feel soft punch of spice right amount honestly.
Serving suggestions
- Garnish spoon of cream and some bright cilantro leaves.
- Wait ten minutes at counter morning and next restaurant dinner for lunch., Freed kept superb gives lunch lent lovingly.
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Recipe by
Meera Kapoor
Specialises in Indian cuisineMeera Patel makes gulab jamun so soft they dissolve on your tongue. She uses cardamom like a poet.
Describe yourself in three words: Sweet, soft, rose-scented.