Appears in Cook's Illustrated January/February 1997
This curry features the warm fragrance and clear, intense flavors of cumin, coriander, and turmeric.
For a deeply flavored curry, we sautéed onion and then added aromatic ginger and garlic with the chicken, ground spices, fenugreek, and tomatoes. We then added a jalapeño, spinach, and water and simmered until the chicken was fully cooked. ...