Cardamom chicken curry
By: Reza Mahammad From: Coconut Coast
Printer friendly version
- Prep time:
- 30 mins
- Cook time:
- 40 mins
- Serves:
- 4
Sweet-scented cardamom lends an intriguing flavour to this simple curry prepared by Reza Mahammed
Similar recipes
Related Videos
Ingredients
- 50ml 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
- 500g Tomatoes, finely chopped
- 1 (about 1 kg) chicken
To garnish
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.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register