Cardamom chicken curry

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By: Reza Mahammad From: Coconut Coast

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This recipe is classed as easy

Rating 3.46 / 5 (13 votes)

Prep time:
30 min
Cook time:
40 min

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


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.


  • 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

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Latest Comment


how much cardamom???

cherylM59399 cherylM59399  Posted 09 Mar 2010 12:49 AM