Cardamom Chicken Curry
Cardamom Chicken Curry
Get this chicken recipe by Reza Mahammad from Reza Spice Prince of India.
  • Difficulty Level Moderate
  • Technique Sauteing
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 4 - 6 servings
  • 75 millilitres (3 fl oz) of vegetable oil
  • 6 Cardamom pods, split
  • 3 cm (&frac114; inch) piece of root Ginger, peeled and shredded
  • 2 fat Garlic cloves, chopped
  • 2 medium Onions, diced
  • 1 sprig of Curry leaves (approximately 12 leaves)
  • ½ teaspoon of ground Turmeric
  • ½ teaspoon of Chilli powder
  • 1 teaspoon of ground Coriander
  • 1 teaspoon of ground Cardamom
  • 150 millilitres (¼ pint) of water
  • 500 grams (1 lb) of Tomatoes, finely chopped
  • 2 green Chillies, shredded
  • 1 Chicken, skin removed and jointed into 8 pieces
  • To Garnish:
  • ¼ teaspoon of ground Cardamom
  • 2 teaspoons of fresh Coriander, chopped
  • A few grinds of freshly milled black pepper
  1. Heat the vegetable oil in a large pan and toss in the cardamom pods
  2. After a few seconds they will begin to sizzle and give off a lovely nutty whiff
  3. As soon as this happens stir in the shredded ginger and chopped garlic, followed by the diced onions and curry leaves
  4. Add a pinch of salt, this helps to speed up the browning of the onions
  5. Fry the onions over a medium heat until golden. Sprinkle in the turmeric, chilli powder, ground coriander and half of the ground cardamom
  6. Stir and fry for a further minute before adding the water along with the chopped tomatoes and green chillies
  7. Cook down until the sauce has thickened slightly
  8. Tip the chicken pieces into the pan; add a dash of water and sprinkle in the remaining ground cardamom.
  9. Simmer the chicken curry for 20-30 minutes until the chicken is tender and the sauce has thickened. Season to taste with salt and pepper
  10. Serve garnished with a little more ground cardamom and scattered with chopped coriander and a few grinds of black pepper

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