Happy Summer, BodyBarre Beauties!

I just returned from a whirlwind trip to the UK and while there, had the most AMAZING meal at Dishoom in London that I am determined to recreate!

The flavors were so layered and intricate, so this undertaking will likely be a challenge (for me at least), but I had to share the recipe I found for anyone looking for a delicious curry to make at home!


  • 1/4 c. olive oil

  • 1 1/2 lbs. boneless, skinless chicken thighs and/or breasts, cut into 2-inch cubes

  • 1/2 tsp. black cardamom pods

  • 4 bay leaves

  • 5 cloves

  • 1 cinnamon stick, 2-inches long

  • 1 Tbsp. tomato paste

  • 1 Kashmiri red chilli pod, alternatively use 2-3 dried thai red chillis

  • 3 large sweet onions

  • 1 Tbsp. very finely minced fresh ginger

  • 6 garlic cloves, very finely minced, until it resembles a paste

  • 1 Tbsp. whole coriander seeds

  • 1 Tbsp. whole cumin seeds

  • 3-4 vine tomatoes

  • salt, to taste

  • A few sprigs of fresh cilantro, to garnish


  • Sharp knife

  • Heavy bottomed pot with lid

  • Mortar and pestle or spice grinder

  • Wooden spoon


Heat the oil over medium heat in a heavy-bottomed pan and add the cardamom, bay leaves, cloves, cinnamon stick, and chilli(s) until they crackle and release their flavor. Add the chopped onions and sauté until they begin to caramelize.

While the onions are caramelizing, toast the coriander seeds and cumin seeds over low heat in a small pan until fragrant and toasty looking, then grind with a mortar and pestle or spice grinder.

Add ginger and garlic, and cook for a few minutes, mixing into the onions well, then add the coriander and cumin powders. Continue cooking until the oil separates out and then add the tomatoes. Cook until the mixture and oil completely separates.

Add the chicken and cover for 5 minutes, then remove cover and cook for 5-10 more minutes or until the meat is cooked through but still tender.

Garnish with a sprig or two of coriander and serve hot with steamed basmati rice and/or garlic naan. ENJOY!