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Cardamom chicken curry

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

Cardamom chicken curry

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.

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Serves: 4

Prep: 30 min
Cook: 40 min

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