Cardamom chicken curry

Mobile version Print

By: Reza Mahammad From: Coconut Coast

On TV Tonight

  • 20:00 - Man v. Food - Hartford, CT
  • 20:30 - Man v. Food - Niagara Falls
  • 21:00 - Man v. Food - Butte

This recipe is classed as easy

Rating 3.50 / 5 (12 votes)

Prep time:
30 min
Cook time:
40 min
Serves:
4

Sweet-scented cardamom lends an intriguing flavour to this simple curry prepared by Reza Mahammed

Method

1. Heat the vegetable oil in a large pan and toss in the cardamom pods. After a few seconds they will begin to sizzle and give off a lovely nutty whiff. As soon as this happens, stir in the shredded ginger and chopped garlic followed by the diced onions and curry leaves.

2. Fry the onions over a medium heat until golden. Sprinkle in the turmeric, chilli powder, coriander powder and half of the ground cardamom. Stir and fry for a further minute before adding the water along with the chopped tomatoes. Cook down until the sauce has thickened slightly.

3. Tip the chicken pieces into the pan, add a dash of water and sprinkle in the remaining cardamom powder. Simmer the chicken curry for 15-20 minutes until the chicken is tender and the sauce has thickened.

4. Serve garnished with a little more cardamom powder and scattered with chopped coriander.

Ingredients

  • 50 ml vegetable oil
  • 8 cardamom pods, split
  • 2 fat cloves garlic, chopped
  • 3 cm piece ginger, peeled and shredded
  • 2 green chillies, shredded
  • 4 medium diced onions, diced
  • 12 curry leaves
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 tsp ground coriander
  • ground cardamom
  • 150 ml water
  • 500 g tomatoes, finely chopped
  • 1 (about 1 kg) chicken

To garnish


Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

how much cardamom???

cherylM59399 cherylM59399  Posted 09 Mar 2010 12:49 AM