This recipe for Arthur’s Chicken Curry was an originally created by Beatrice Tollman, president and founder of Red Carnation Hotel Collection, and brought to Palm Beach plates by Gerard Coughlin, chef at The Chesterfield Palm Beach’s Leopard Lounge. Packed with colonial flavors, give this recipe for the fall-off-the-bone chicken dish a try and everyone will be returning for seconds.
- For more recipes from Beatrice Tollman and The Chesterfield Palm Beach, click here.
Arthur’s Chicken Curry
- 1 1/2 tsp. mustard seeds
- 1 tsp. coriander seeds or powder
- 8 peppercorns
- 2 cinnamon sticks
- 4 cardamom pods
- 1/4 tsp. cayenne pepper
- 1 tbsp. turmeric
- 4 wholes cloves (not ground powder)
- 3 Peri Peri pods or 1/2 tsp. red pepper flakes
- 3 tbsp. curry powder
- One 1 1/2 – 2 lb. chicken cut into 8 pieces (chicken breast may be used)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp. grated ginger
- 2 large tomatoes, finely chopped
- 2 Knorr chicken bouillon cubes dissolved in 1 cup of water (to create stock)
- 1 handful cilantro (coriander leaves)
- 1 1/2 cups heavy cream
- vegetable oil
- Heat the oil in a large casserole pot, then add the first ten ingredients. Add the chicken and saute well on all sides.
- Stir in the onion, garlic and ginger, and saute until golden brown. Add the chopped tomatoes to cook together and simmer for a while.
- Then add the stock and simmer until the meat is tender and falling off the bone. Finish the curry with the heavy cream and chopped cilantro.