Four Seasons Chicken Curry

Four Seasons Chicken Curry


"A hot, sweet, sour and fragrant explosion of taste on a plate. The longer you leave to infuse the tastier it gets! You wont serve a better curry. Serve with rice or naan bread. Don't worry about the other whole spices, as the cooking will soften them. Enjoy as your tongue hits all the different combination of flavors."


1 h 5 m servings 217 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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. 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.
  • profile image

Your rating



  1. 19 Ratings


This was tasty enough but I'm not sure it was worth the work. I have made much better 'from scratch' curries. Please note that you should remove the cloves, cardamons and peppercorns from the sa...

I wanted a kid friendly curry dish that my 3yr old would love. This is EXACTLY what I was looking for. Lots of spices, but still pretty quick. I made a few changes to suit my needs: I used gro...

Thought this was really indian sister-in-law was also impressed.

I love curry, but not this. It was not the bold curry flavor I was expecting. It was more of a subtle West Indian curry. The flavors were not great, only OK. It actually took a while to make...

I have been making hot curry for many years - this is one of the best recipes I have ever tried. I like the whole seeds - it is like a party in your mouth!

Unlike some of the other reviewers, I thought this was an EXCELLENT recipe. I used whole spices (and didn't remove them - they added extra flavor in different bites). I used a little extra of ...

It was very good. My chicken ended up getting dried out but i think I just let it simmer too long!

Not really worth the time and effort. Sorry.

Thumbs up for this quick,tasty recipe.Kid friendly too.Worth trying!