Cardamom Chicken Curry

Name: Cardamom Chicken Curry
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 450 g (1 lb) tomatoes finely chopped; 1 tsp ground cardamom; ¼ tsp ground cardamom; freshly ground black pepper; 2 tbsp fresh coriander chopped; 2 green chillies shredded; 2 fat garlic cloves chopped; 1 sprig curry leaves (approx. 12 leaves); 2 medium onions diced; ½ tsp ground turmeric; salt; 1 tsp ground coriander; ½ tsp chilli powder; 75 ml (3 fl oz) vegetable oil; 1 chicken weighing about 1 kg (2¼ lb), skin removed and jointed into 8 pieces, or 8 skinless chicken joints; 3 cm (1¼ inch) piece fresh ginger peeled and shredded; 6 cardamom pods split lengthways

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

Sweet-scented cardamom lends an intriguing flavour to this simple curry. The idea for it came to me while I was in a cardamom plantation during the filming of Coconut Coast. There was this chicken, and there was I under the cardamom tree. So I said to the chicken, ‘There ain’t nobody here but us, chicken. Let’s get cooking!’

Ingredients

1 chicken weighing about 1 kg (2¼ lb), skin removed and jointed into 8 pieces, or 8 skinless chicken joints
75 ml (3 fl oz) veg

Method

Heat the 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 aroma. As soon as this happens, stir in the ginger and garlic, followed by the chillies, onions and curry leaves. Add a pinch of salt, to speed up the browning of the onions, and fry them over a medium heat until golden.

Sprinkle in the turmeric, chilli po