Cardamom Chicken Curry & Cucumber Raita
Cardamom Chicken Curry & Cucumber Raita
Try this quick and easy Indian chicken curry recipe by Reza Mahammad from Reza Spice Prince of India.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 50 minutes
  • Yield 4 - 6 servings
Ingredients
  • 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
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. Add a pinch of salt, this helps to speed up the browning of the onions
  3. Fry the onions over a medium heat until golden. Sprinkle in the turmeric, chilli powder, ground coriander and half of the ground cardamom
  4. Stir and fry for a further minute before adding the water along with the chopped tomatoes and green chillies. Cook down until the sauce has thickened slightly
  5. Tip the chicken pieces into the pan; add a dash of water and sprinkle in the remaining ground cardamom
  6. 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
  7. Serve garnished with a little more ground cardamom and scattered with chopped coriander and a few grinds of black pepper

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