photo: Cinnamon Ginger Chicken Curry

Cinnamon Ginger Chicken Curry

The fragrant chicken curry with cinnamon and ginger is a delicious Indian-style lunch or dinner dish. The amount of spices for the recipe can be adjusted depending on your desire. Canned coconut milk can be used instead of cream. The chicken fillet prepared in this way is very tasty, gentle and juicy. It just melts in the mouth. Spices give the meat a unique aroma, carrying into the country of miracles and fairy tales.
60 min
4 servings


  • Chicken fillet
    600 g
  • Bell pepper
    1 pcs
  • Onion
    2 pcs
  • Cherry tomatoes
    5 pcs
  • Garlic
    2 clove
  • Ginger
    10 g
  • Cinnamon stick
    1 pcs
  • Bay leaf
    2 pcs
  • Clove buds
    4 pcs
  • Water
    100 ml
  • Cream 20%
    100 ml
  • Olive oil
    50 ml
  • Curry
    2 tsp


  • 1. Peel onions and cut into small cubes. Put the ground vegetables in a deep frying pan with pre-heated olive oil. Periodically stirring, let’s fry onions until a light golden brown. Pour in the pan half of the water and let it evaporate on a low fire.
  • 2. Then add 1 teaspoon of grated ginger and finely chopped garlic cloves to the browned onion. Stir and continue to fry the ingredients together for 1 minute. Then pour the remaining water and again let it completely evaporate.
  • 3. Add curry seasoning, salt and black ground pepper to the vegetables to taste. Stir and fry the ingredients together for 1 minute.
  • 4. Wash red bell pepper and cherry tomatoes and cut largely. Add vegetables to the frying pan. Periodically stirring, let’s stew vegetables on low fire for 6-7 minutes.
  • 5. Meanwhile, let’s prepare the meat. Wash chicken fillet, dry from excess moisture and clean from fat and skins. Cut meat into small pieces of the same size and add to the frying pan with vegetables.
  • 6. Periodically stirring, let’s stew chicken fillet with vegetables under the lid on a low fire for 20 minutes.
  • 7. Then pour in cream.
  • 8. Add bay leaves, cloves buds and cinnamon stick. Stir and continue to stew chicken curry with cinnamon on low fire for another 7-10 minutes.
  • 9. Serve the ready dish in hot form, decorated with fresh greenery. Rice is best side dish for this meat. Bon Appetite!