| Prep: 15 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 18g | 9g | 16g |
| sugars | fibre | protein | salt |
| 9g | 3g | 22g | 0.8g |
When I first stumbled upon the recipe for Cassia Chicken Curry, I was immediately captivated. This recipe brims with a delightful symphony of flavors—the kind that whisks you away to a tropical paradise with every bite. Growing up in Miami with Cuban and Spanish roots, I’m no stranger to vibrant, flavorful dishes, and this curry fits seamlessly into that repertoire. It’s a dish that not only feeds my body but also my soul.
Caribbean Meets Asian Fusion
One of the reasons I adore this Cassia Chicken Curry is its unique blend of Caribbean and Asian influences. Ingredients like fresh pineapple and mango bring in the sweet, tropical notes reminiscent of the Caribbean, while the spices—cumin, coriander, turmeric, garam masala, and of course, cassia (cinnamon)—add layers of complexity typically found in Asian curries. The balance of sweet, savory, and spicy is absolutely sublime!
Health Benefits Worth Noting
Not only is this dish flavorful, but it’s also packed with health benefits. The chicken provides a lean source of protein, and the variety of fruits and vegetables ensures a good intake of vitamins and minerals. Pineapple and mango, for instance, are rich in vitamin C and antioxidants, which are excellent for immune support. The spices used, particularly turmeric and ginger, have anti-inflammatory properties, making this curry as good for your body as it is for your taste buds. Plus, the coconut milk adds a luscious creaminess while still being dairy-free, a boon for those with lactose intolerance.
A Versatile Delight
This curry pairs wonderfully with a side of cooked basmati rice, but it also works well with quinoa or even a simple flatbread like naan. If you’re hosting a dinner party and want to create a thematic menu, you might consider offering a tapas-style appetizer to start, such as patatas bravas or a simple shrimp ceviche. The vibrant flavors of the tapas will set the stage perfectly for the lush, complex notes of the curry.
Another reason I love this dish is because it invites creativity. Want to switch up the proteins? You can easily substitute chicken thighs with shrimp or tofu. Feel like adding a bit of crunch? Cashews or almonds can offer a delightful texture contrast. It’s a versatile canvas that can adapt to your kitchen’s whims.
In conclusion, this Cassia Chicken Curry isn’t just another meal; it’s an experience that takes you on a culinary journey, echoing the vibrant and diverse heritage of my own background. Whether you’re a passionate cook or just feeding your family, I trust that you’ll find as much joy in making and eating it as I do.
What You’ll Need
- 1.5 lbs boneless, skinless chicken thighs, cut into pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 large tomato, chopped
- 1 cup coconut milk
- 1 cup chicken broth
- 2 sticks cassia (cinnamon)
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 2 cups fresh pineapple, cut into chunks
- 1 cup mango, peeled and diced
- 1 red bell pepper, chopped
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime (optional)
- Cooked basmati rice (for serving)
Method
Step One
Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Step Two
Add the finely chopped onion and sauté until golden brown. This should take about 5-7 minutes.
Step Three
Add the minced garlic and ginger to the pot. Cook for another 1-2 minutes until aromatic.
Step Four
Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
Step Five
Stir in the coriander powder, turmeric powder, and curry powder. Cook for 2-3 minutes, ensuring that the chicken is well-coated with the spices.
Step Six
Add the chopped tomato to the pot and cook until the tomato breaks down and becomes a part of the sauce, about 5 minutes.
Step Seven
Pour in the coconut milk and chicken broth. Add the cassia sticks and bring the mixture to a simmer.
Step Eight
Add the pineapple chunks, diced mango, and chopped red bell pepper to the pot. Stir well to combine.
Step Nine
Reduce the heat to low, cover the pot, and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and the flavors have melded together.
Step Ten
Stir in the garam masala and salt to taste. If using, add the juice of 1 lime to brighten the flavors.
Step Eleven
Remove the cassia sticks and discard them. Garnish the curry with freshly chopped cilantro.
Step Twelve
Serve the Cassia Chicken Curry over cooked basmati rice and enjoy!
