Black Cardamom Chicken Curry

Name: Black Cardamom Chicken Curry
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 500 g chicken breasts; 1 large onion; 5 cm piece ginger; 2 garlic cloves; 1 fresh small red chili pepper; salt and black pepper; water; 2 tbsp vegetable oil; 1 tsp ground cinnamon; 3 whole black cardamom pods; 1 medium white onion; 1 tsp ground cumin; 1 tsp ground coriander; 4 tbsp yoghurt; 4 tbsp tomato paste; 175 ml water; 1 tsp garam masala; 3 tbsp fresh lemon juice; salt

Gently simmered chicken, coriander and yoghurt, warmed with cardamom and ginger, a South Asian curry.

1 hr 15 min · Serves 4 · Takes some skill

Method

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Time: Prep 45 min · Cook 30 min · 75 min total
Difficulty: hard

1
The marinade needs to be a smooth paste.Put the 1st 6 ingredients, EXCEPT chicken, into a blender with a splash of water and puree.
2
Place sliced chicken in a bowl and spread the marinade over, coating each piece. Cover and refrigerate for about 30 minutes, though you can leave it longer or even overnight is best.
30 min
3
When you're ready to cook the dish, put a large pot, preferably heavy bottomed, over a medium heat. Add the oil. When it's hot stir in the cinnamon and cardamom for a few seconds.
4
Add onion and cook for 5 minutes until it starts to soften. It will turn brown from the cinnamon.
5 min
5
Add cumin and coriander, then gradually add the yoghurt, stirring all the time. Add the tomato paste and mix in well, reduce the heat.
6
Put the chicken and its marinade into the pan and cook for about 5 minutes. Pour the water into the pan and still in the garam masala if you have any.
5 min
7
Bring to a simmer and cook uncovered, stirring frequently, for 15 minutes or so until the sauce has reduced to a thick, spoon able consistency. Remove from heat, stir in lemon juice and serve.
15 min
8
You want a fairly plain rice as the dish is so flavorful a strongly seasoned rice would mask the flavors of the dish.
9
Servings being difficult to judge as a serving is different to everyone. Cooking does not include marinating time. Boneless thighs work well for this too; just cut into fairly wide strips.