Type what you have

Ingredients

• ✓ cinnamon stick
• vegetable oil
• clove
• black cardamom seed
• black peppercorn
• garlic powder
• water
• green pea
• basmati rice
• water
• salt

Instructions

1. 1 Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
2. 2 Add the green peas to the pan, cover and cook for about 5 minutes.
3. 3 Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

By FKhan

Ingredients

• ✓ cinnamon stick
• vegetable oil
• chicken thigh
• onion
• ginger garlic paste
• curry powder
• green cardamom
• bay leaf
• clove
• red pepper flake
• black peppercorn
• coriander seed

Instructions

1. 1 Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

By JRapuriS

Ingredients

• ✓ cinnamon stick
• olive oil
• cardamom pod
• star anise
• clove
• curry leaf
• shallot
• garlic
• ginger root
• curry paste
• coconut milk
• water
• chicken breast
• tamarind juice
• salt

Instructions

1. 1 Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
2. 2 Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.

By nora muhammad

Ingredients

• ✓ cinnamon stick
• vegetable oil
• cumin seed
• mustard seed
• fennel seed
• tomato
• cayenne pepper
• salt
• water
• white sugar
• pork loin chop
• salt
• pepper
• vegetable oil

Instructions

1. 1 Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes.
2. 2 Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.
3. 3 Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes.
4. 4 Serve pork chops with about a tablespoon of chutney spooned over the top.

By Priyanka

Ingredients

• ✓ cinnamon stick
• saffron
• turmeric
• water
• vegetable shortening
• onion
• clove
• ginger
• cumin
• garlic powder
• cardamom seed
• long-grain white rice
• yogurt
• salt

Instructions

1. 1 Place saffron threads into boiling water, set aside to steep.
2. 2 Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
3. 3 Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

By Sigrid

Ingredients

• ✓ cinnamon stick
• vegetable oil
• clove
• cardamom seed
• onion
• garlic
• chicken breast
• salt
• red pepper flakes
• coriander
• cumin
• tomato sauce
• water
• buttermilk
• parsley

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add cinnamon sticks, cloves, and cardamom seeds; cook and stir in hot oil for 1 or 2 minutes. Stir in onion and garlic and cook until soft.
2. 2 Add chicken; cook and stir until golden brown, 5 to 7 minutes.
3. 3 Season with salt, red pepper flakes, coriander, and cumin. Stir in tomato sauce and water; simmer over medium-low heat for 10 minutes.
4. 4 Stir in buttermilk until well combined and heated through, about 5 to 8 minutes; stir in cilantro and serve.

By NAJWA

Ingredients

• ✓ cinnamon stick
• ✓ cinnamon stick
• ghee
• tiger prawn
• coconut milk
• water
• tomato
• cayenne pepper
• turmeric
• garlic
• ginger
• onion
• green cardamom pod
• clove
• vegetable oil
• clove
• cardamom seed

Instructions

1. 1 To prepare fresh garam masala, in a coffee grinder, grind cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
2. 2 Heat vegetable oil in a skillet over medium heat. Add 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in grated onion and reduce the heat to medium-low. Cook and stir until liquid dries and onion no longer smells raw, about 5 minutes. Add ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
3. 3 Stir in turmeric and cayenne pepper. Add chopped tomatoes and cook until tomatoes are soft, about 5 minutes. Pour in water, cover the pan, and cook for an additional 5 minutes.
4. 4 Pour in coconut milk and stir well. When mixture is just below boiling, stir in prawns. Sprinkle mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as coconut milk will curdle.
5. 5 As soon as prawns are pink and cooked through, 3 to 5 minutes, add ghee. Remove the pan from the heat. Sprinkle reserved garam masala over the dish and serve.

By Niloufer

Ingredients

• ✓ cinnamon stick
• red chile pepper
• cumin seed
• coriander seed
• ginger
• garlic
• peppercorn
• clove
• oil
• onion
• chicken
• water
• tamarind juice
• salt
• cilantro leaves

Instructions

1. 1 Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
2. 2 Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
3. 3 Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.

By Allrecipes Member

Ingredients

• ✓ cinnamon stick
• chicken breast
• salt
• pepper
• olive oil
• onion
• ginger root
• garlic
• curry powder
• tomato sauce
• coconut milk
• clove
• cardamom
• salt

Instructions

1. 1 Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
2. 2 Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
3. 3 Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
4. 4 Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

By Kristi Martinez

Ingredients

• ✓ cinnamon stick
• kashmiri chile pepper
• cumin seed
• black peppercorn
• turmeric
• clove
• white vinegar
• salt
• pork loin roast
• vegetable oil
• onion
• garlic
• ginger root
• water
• white vinegar
• green chile pepper

Instructions

1. 1 Grind Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves with a mortar and pestle or electric coffee grinder until smooth. Mix in 1 tablespoon white vinegar to create a smooth paste; season with salt.
2. 2 Place pork in a large glass or ceramic bowl. Add spice paste and toss until pork is evenly coated. Cover and marinate in the refrigerator, 8 hours to overnight.
3. 3 When ready to cook, heat oil in a Dutch oven over medium-high heat. Add onions, garlic, and ginger; cook and stir until golden brown, about 10 minutes. Add pork and all marinade; cook, stirring frequently, until pork has firmed up, about 5 minutes. Pour in boiling water and bring to a simmer. Reduce the heat, then cover and cook until pork is tender, about 40 minutes.
4. 4 Stir in vinegar and green chiles; continue to cook, uncovered, until green chiles have softened and vindaloo has thickened, about 30 more minutes. Season with salt as necessary before serving.

By Alina

Ingredients

• ✓ cinnamon stick
• chicken
• salt
• green chile pepper
• cilantro
• garlic
• ginger
• tamarind paste
• poppy seed
• cumin seed
• clove
• peppercorn
• turmeric
• vegetable oil
• lime

Instructions

1. 1 Wash the chicken and cut it into large pieces. Rub with salt and set to aside.
2. 2 Combine chile peppers, cilantro, garlic, ginger, tamarind, poppy seeds, cumin seeds, cinnamon, cloves, peppercorns, and turmeric in a large mortar. Crush into a paste with a pestle.
3. 3 Rub chicken with the paste on all sides until completely covered. Marinate in the refrigerator for at least 1 hour, or 8 hours to overnight for best results.
4. 4 Add enough oil to generously cover the entire bottom of a large skillet; heat until a thermometer registers 350 degrees F (175 degrees C). Fry chicken pieces in batches until golden brown on the outside and no longer pink at the bone, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Drizzle with lime juice before serving.

By Allrecipes Member

Ingredients

• ✓ cinnamon stick
• tomato
• onion
• garlic
• ginger
• cashew
• oil
• cardamom
• bay leaf
• garam masala
• paprika
• salt
• mushroom
• water
• coconut milk

Instructions

1. 1 Blend tomato, onion, garlic, ginger, and cashews in a food processor until smooth.
2. 2 Heat oil in a pan over medium heat. Add cinnamon stick, cardamom pods, and bay leaf; cook until oil is infused, 2 to 3 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Add tomato mixture (masala) and cook down, 1 to 2 minutes. Stir in garam masala, paprika, and salt.
3. 3 Mix in mushrooms and cook for 5 to 7 minutes; if mixture gets too thick, add water. Add coconut milk and cook until heated through, 2 to 3 minutes.

By Plant to Table

Ingredients

• ✓ cinnamon stick
• olive oil
• onion
• garlic
• green chile pepper
• ginger
• cardamom seed
• clove
• cumin
• coriander
• turmeric
• garlic powder
• cayenne pepper
• water
• beef chuck

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. 2 Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
3. 3 Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
4. 4 Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

By Maisha Dewan

Ingredients

• ✓ cinnamon stick
• onion
• garlic
• ginger root
• olive oil
• cumin
• turmeric
• salt
• black pepper
• cardamom
• clove
• bay leaf
• nutmeg
• chicken thigh
• tomato

Instructions

1. 1 Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
2. 2 Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
3. 3 Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

By SHECOOKS2

Ingredients

• ✓ cinnamon stick
• tamarind juice
• green bean
• tomato
• potato
• curry leaf
• onion
• oil
• ginger
• garlic
• cardamom pod
• black peppercorn
• coriander seed
• cumin seed
• kashmiri chile pepper
• salt
• beef stewing steak

Instructions

1. 1 Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.
2. 2 Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.
3. 3 Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add beef cubes and reserved juices; bring to a boil.
4. 4 Once boiling, add potatoes, tomato, and green beans. Season with additional salt to taste. Cover, reduce heat to a simmer, and cook gently until potatoes are tender, about 20 minutes. Finish by adding tamarind juice. Cook a few minutes more before serving.

By Allrecipes Member

Ingredients

• ✓ cinnamon stick
• chicken breast
• coconut milk
• onion
• tomato paste
• garlic
• ginger
• cumin
• turmeric
• garam masala
• coriander
• curry powder
• bay leaf
• salt
• black pepper

Instructions

1. 1 Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
2. 2 Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick.

By Juliajewelia

Ingredients

• ✓ cinnamon stick
• garam masala
• water
• salt
• red pepper
• turmeric
• fenugreek leaf
• fenugreek leaves
• spinach
• green chile pepper
• ginger-garlic paste
• onion
• clove
• black cardamom
• cumin seed
• chicken
• cooking oil

Instructions

1. 1 Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to a boil for 2 to 3 minutes.
2. 2 Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.

By SUSMITA

Ingredients

• ✓ cinnamon stick
• light cream
• cilantro
• green chile pepper
• onion
• vegetable oil
• chicken
• black peppercorn
• green cardamom
• black cumin seed
• salt
• chili powder
• ginger
• garlic
• garam masala
• almond
• greek yogurt

Instructions

1. 1 Combine Greek yogurt, ground almonds, garam masala, garlic, ginger, chili powder, salt, cumin seeds, cinnamon stick, cardamom pods, and peppercorns in a medium bowl. Mix until a smooth paste forms. Add chicken pieces and mix well to coat. Marinate for at least 2 hours.
2. 2 Heat oil in a large skillet. Add onions and cook until softened, 2 to 3 minutes. Add chicken and marinade and blend well with the onions. Cover skillet and simmer over medium heat until sauce thickens and chicken is cooked through, 12 to 15 minutes. Add chile peppers and 2 tablespoon cilantro. Pour in cream and bring to a boil. Reduce heat and simmer for 1 to 2 minutes.
3. 3 Garnish servings with more fresh cilantro.

By with_an_el

Ingredients

• ✓ cinnamon stick
• cilantro
• green chile pepper
• water
• lamb chop
• tomato
• salt
• turmeric
• cumin
• red chili powder
• ginger root
• garlic
• onion
• bay leaf
• black cardamom
• green cardamom
• cooking oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.
2. 2 Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.

By SUSMITA

Ingredients

• ✓ cinnamon stick
• cilantro
• water
• tomato
• green chile pepper
• salt
• turmeric
• red chile powder
• ginger root
• garlic
• onion
• black cardamom
• cumin seed
• bay leaf
• green cardamom
• lamb chop
• oil

Instructions

1. 1 Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Transfer to a plate; set aside.
2. 2 Stir in green cardamom pods, bay leaves, cinnamon stick, cumin seeds, and black cardamom pod until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onions are golden brown, about 10 minutes. Stir in chili powder, turmeric, and salt; cook for 1 minute.
3. 3 Add lamb chops, chile peppers, tomatoes, and water; simmer over low heat until lamb is tender, all water has evaporated, and onions have disintegrated into a thick gravy, about 40 minutes. Garnish servings with cilantro.

By Zulfiqar Ali

Ingredients

• ✓ cinnamon stick
• cilantro
• water
• chili powder
• tomato
• ginger root
• garlic
• green chile pepper
• onion
• clove
• cardamom
• potato
• sugar
• vegetable oil
• turmeric
• salt
• goat meat

Instructions

1. 1 Wash goat meat well under cold running water and pat dry. Rub in salt and 1 teaspoon turmeric powder. Set aside for 10 minutes.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add sugar, allowing it to caramelize. Saute potatoes in the caramelized sugar until golden, about 5 minutes. Remove potatoes and set aside.
3. 3 Stir in cardamom pods, cloves, and cinnamon stick. Add sliced onion, chile peppers, garlic, and ginger. Cook until onions are soft and golden, about 5 minutes. Stir in tomatoes, remaining 2 teaspoons turmeric powder, and chili powder; cook, stirring often, for about 5 minutes. Add goat meat, stirring to blend everything. Add enough water to cover the meat, about 2 cups.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Taste curry and adjust seasoning with salt and sugar to taste if necessary.
6. 6 Check the goat to make sure it is tender. Add the potatoes and about 1/4 cup more water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
7. 7 Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning once more. Transfer to a serving dish and garnish with fresh cilantro.

By Allrecipes Member

Ingredients

• ✓ cinnamon stick
• nutmeg
• tamarind pulp
• salt
• water
• chicken breast
• onion
• garlic
• turmeric
• coriander seed
• fennel seed
• black peppercorn
• cumin seed
• poppy seed
• star anise
• clove
• red chile pepper
• coconut
• olive oil

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
2. 2 Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
3. 3 Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
4. 4 Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.

By dVOKDAqueen

Ingredients

• ✓ cinnamon stick
• coconut milk
• water
• tomato paste
• clove
• green cardamom pod
• onion
• pandan leaf
• curry leaf
• vegetable oil
• cayenne pepper
• curry powder
• black pepper
• salt
• white vinegar
• ginger root
• garlic
• beef stew meat

Instructions

1. 1 Rinse the beef and pat dry. Crush the garlic cloves into a paste and combine it with the crushed ginger. Add the vinegar, salt, pepper, roasted curry powder, and cayenne. Mix in the beef cubes and toss to coat. Set aside for 30 minutes.
2. 2 Heat the oil in a Dutch oven over medium heat. Add the curry leaves and pandan strips. Stir in the onions. Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes.
3. 3 Mix in the beef cubes and cook until browned on all sides, about 10 minutes. Stir in the cinnamon stick, cardamom pods, and cloves. Add the tomato paste and water and mix well.
4. 4 Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender. Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan.
5. 5 Add the coconut milk and heat through. Taste and adjust the seasonings before serving.

By Rob Murney

Ingredients

• ✓ cinnamon stick
• cilantro
• pork stock
• salt
• turmeric
• tomato
• curry leaf
• vegetable oil
• pork
• water
• vinegar
• clove
• black peppercorn
• cumin seed
• mustard seed
• garlic
• ginger
• onion

Instructions

1. 1 Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
2. 2 Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
3. 3 Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
4. 4 Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
5. 5 Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
6. 6 Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.

By Leeloo

Ingredients

• ✓ cinnamon stick
• kasoori methi
• garam masala
• cashew
• water
• mushroom
• salt
• chili powder
• turmeric
• coriander
• tomato
• ginger-garlic paste
• onion
• bay leaf
• star anise
• clove
• green cardamom
• cumin seed
• vegetable oil

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf. Stir to allow oil to absorb flavors and aroma, about 30 seconds.
2. 2 Stir in onion and saute until it becomes slightly caramelized, about 10 minutes. Stir in ginger-garlic paste until smell diminishes, about 1 minute. Add tomatoes and stir for 3 to 4 minutes. Add coriander powder, turmeric, and chili powder. Allow sauce to reduce, 3 to 5 minutes. Stir in salt. Add mushrooms and stir until coated with sauce.
3. 3 Pour in water and allow mushrooms to cook in sauce until slightly soft, 5 to 7 minutes. Stir in cashew powder and garam masala and let cook, stirring, for about 2 minutes. Break kasoori methi into fine pieces and stir into meal; remove from heat, and serve.

By Jerry Trevino

Ingredients

• ✓ cinnamon stick
• coconut milk
• curry powder
• tomato paste
• water
• garlic
• ginger root
• clove
• green cardamom pod
• curry leaf
• green chile pepper
• red onion
• coconut oil
• tamarind juice
• black pepper
• salt
• white vinegar
• curry powder
• chicken breast

Instructions

1. 1 Cut chicken into bite-sized pieces. Combine 1/4 cup curry powder, vinegar, salt, black pepper, and tamarind juice in a glass or ceramic bowl. Add chicken; toss to coat.
2. 2 Heat coconut oil in a wok or skillet over medium heat. Add sliced onion, green chiles, curry leaves, cardamom pods, cloves, cinnamon stick, and ginger; cook until onion softened and turned translucent, about 5 minutes. Reduce heat to medium-low; continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more. Stir in garlic; cook 1 minute more.
3. 3 Add chicken mixture, water, and tomato paste; stir and simmer until chicken is cooked through, about 10 minutes. Add 3 tablespoons roasted curry powder; stir until evenly dispersed.
4. 4 Gradually stir in coconut milk; simmer 2 to 3 minutes. (Do not overheat or coconut milk may curdle.)

By Sriyani

Ingredients

• ✓ cinnamon stick
• masala curry sauce
• cumin seed
• cardamom pod
• clove
• tomato
• onion
• olive oil
• water
• saffron
• basmati rice
• chicken breast
• salt
• turmeric
• garam masala
• ginger root
• garlic
• whole milk yogurt

Instructions

1. 1 Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.
2. 2 Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.
4. 4 Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
5. 5 Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.
7. 7 Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
8. 8 Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.

By Hazel Grace

Ingredients

• ✓ cinnamon stick
• light cream
• pepper
• salt
• lemon juice
• water
• curry powder
• chicken breast
• black peppercorn
• red pepper flakes
• cardamom pod
• clove
• fenugreek seed
• coriander seed
• brown sugar
• bay leaf
• ginger root
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a wok over medium heat, and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red pepper, and peppercorns. Cook and stir about 3 minutes. Place chicken in the wok, and cook until lightly browned. Mix in curry powder. Pour in water, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Add more water as necessary to keep chicken covered.
2. 2 Mix in lemon juice, season with salt and pepper, and continue cooking at least 15 minutes. Stir in cream and remove cinnamon stick and bay leaves before serving.

By CASEYJONES1

Ingredients

• ✓ cinnamon stick
• heavy cream
• yogurt
• water
• tomato
• coconut milk
• chicken breast
• salt
• turmeric
• black pepper
• coriander
• ginger garlic paste
• carrot
• potato
• green chile pepper
• onion
• clove
• cardamom pod
• bay leaf
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add cinnamon stick, bay leaves, cardamom, and cloves; cook until fragrant, about 30 seconds.
2. 2 Add onions and chile peppers; cook and stir until onions begin to brown, about 10 minutes. Stir in potatoes, carrots, and ginger-garlic paste; cook and stir 5 minutes. Stir in coriander, black pepper, turmeric, and salt; cook and stir, 2 minutes.
3. 3 Stir in chicken, coconut milk, tomato, water, yogurt, and cream; bring to a simmer. Reduce heat to medium-low; cook partially covered, stirring often, until potatoes are tender and chicken is no longer pink, 20 to 30 minutes. Discard cinnamon stick, bay leaves, cardamom, and cloves before serving.

By Kay

Ingredients

• ✓ cinnamon stick
• basmati rice
• water
• turmeric
• garam masala
• black pepper
• red chile pepper
• salt
• chicken bouillon
• potato
• carrot
• pea
• water
• tomato
• ginger garlic paste
• peppercorn
• cumin seed
• red onion
• olive oil
• ghee

Instructions

1. 1 Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
2. 2 Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
3. 3 Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

By Asmaa'