Ingredients
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500
-
1
-
5
-
2
-
1
-
-
-
2
-
1
-
3
-
-
-
-
-
Directions
Hajar’s Black Cardamom Chicken Curry,I received this recipe from an old boyfriend’s mother who was born and lives in India. I made a few minor tweaks though the recipe remains virtually unchanged. This curry is Ayurvedic in nature; well balanced spicing and promotes health and well being so I am told and have read when using this spicing combination. I know it is very tasty! Please use the black cardamom pods whole and remove before serving. This dish has a marinade for the chicken and the “sauce” it is cooked in so the ingredients appear more daunting than they actually are.,A second chili would be good. I followed the recipe except for using bone-in chicken but forgot the lemon. I was expecting it to be tastier. I’ll try again or look for other black cardamon recipes.,I made this last night for dinner & everyone liked it. I thought it was good but not great. I will have to play around with it a little more & see how it turns out.
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Steps
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1
Done
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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
Done
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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. |
|
3
Done
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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. |
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4
Done
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Add Onion and Cook For 5 Minutes Until It Starts to Soften. It Will Turn Brown from the Cinnamon. |
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5
Done
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Add Cumin and Coriander, Then Gradually Add the Yoghurt, Stirring All the Time. |
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6
Done
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Add the Tomato Paste and Mix in Well, Reduce the Heat. |
|
7
Done
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Put the Chicken and Its Marinade Into the Pan and Cook For About 5 Minutes. |
|
8
Done
|
Pour the Water Into the Pan and Still in the Garam Masala If You Have Any. I Have Made This Without It and It Is So Flavorful That I Didn't Really Miss It. |
|
9
Done
|
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. |
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10
Done
|
I Serve This With Naan Bread, Mango, Peach or Apricot Chutney, and Rice Flavored With Cooked Onions. You Want a Fairly Plain Rice as the Dish Is So Flavorful a Strongly Seasoned Rice Would Mask the Wonderful Flavors of the Dish. |
