Annada's Nova Scotia Chicken Curry: Aromatic & Wholesome

There’s nothing quite like a comforting, flavourful curry to warm you up, especially on a classic Nova Scotia evening! This recipe combines tender chicken with a rich, aromatic blend of spices, creating a dish that's both hearty and incredibly satisfying. We’re using a selection of Annada’s premium spices to ensure every bite is bursting with authentic taste.

This curry is designed to be a delightful journey for your taste buds, perfect for a family meal or when you want to impress. Let's get cooking!

Ingredients

• 2 lbs chicken, diced (breast or thigh, your preference)
• 1 tbsp avocado oil
• 1 tsp mustard seeds
• 4 cloves garlic, chopped
• 1 tsp Annada dry ginger powder
• 1 cup red onion, diced
• 1 or 2 tsp salt (to taste)
• 4 cherry tomatoes, halved
• 2 tsp Annada Chicken Masala
• 1 tsp Annada Fennel Powder
• 1 tsp Annada Chili Powder (optional, for heat)
• 1 cup coconut milk
• Fresh coriander, chopped (for garnish)
• 1 tsp Annada Garam Masala

Instructions

1. Prepare Aromatics: In a large, heavy-bottomed pan or pot, heat the avocado oil over medium-high heat. Add the mustard seeds and let them splutter and pop (this usually takes about 10-15 seconds). Once they begin to pop, reduce the heat to medium.
2. Sauté the Base: Immediately add the chopped garlic and Annada dry ginger powder. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
3. Add Onion & Tomatoes: Stir in the diced red onion and a pinch of salt. Sauté until the onion becomes translucent, approximately 5-7 minutes. Add the cherry tomatoes and continue to sauté until they break down and release their juices, forming a rich base.
4. Brown the Chicken: Increase the heat slightly, then add the diced chicken to the pan. Cook, stirring occasionally, until the chicken is lightly browned on all sides.
5. Spice it Up: Sprinkle in the Annada Chicken Masala and Annada Fennel Powder. If you enjoy a bit of heat, now is the time to add the Annada Chilli Powder. Stir well to coat the chicken evenly with the spices.
6. Simmer & Cook: Reduce the heat to low, cover the pan, and let the chicken cook for 15 minutes. This allows the flavours to meld beautifully.
7. Add Coconut Milk: Pour in the coconut milk, stir gently, and bring the mixture to a gentle simmer. Let it simmer, uncovered, for another 10 minutes, allowing the sauce to thicken slightly and the flavours to deepen.
8. Check Doneness & Finish: Check the internal temperature of the chicken (it should be 165°F or 74°C) to ensure it's fully cooked. Once done, remove the pan from the heat. Stir in the freshly chopped coriander and the Annada Garam Masala for a final burst of aroma.
9. Serve & Enjoy!

Serve this exquisite chicken curry hot with fluffy basmati rice, warm naan bread, or soft pita bread. It’s a versatile dish that promises comfort and rich flavour with every mouthful.