Cardamom-scented chicken curry

Cardamom-scented chicken curry

By
From
I Love Curry
Serves
4
Photographer
Jonathan Gregson

This is a really light, almost broth-like curry from the Sindhi community. It is like chicken soup: soul food, comfort food, home food and what you want to eat when you feel poorly. You can eat it like a soup with buttered crusty bread, or with plain boiled rice. Cardamom can differ in strength, so I leave it to you to decide how much to add; you can always put in more at the end of cooking, if you want.

Ingredients

Quantity Ingredient
4 tablespoons vegetable oil
1 onion, finely chopped
15g fresh root ginger, peeled weight, grated into a paste
4 fat garlic cloves, grated into a paste
1 tomato, chopped
2-3 green chillies, whole but pierced
2/3-3/4 teaspoon ground cardamom seeds, or to taste
1 rounded teaspoon ground coriander
3/4 teaspoon ground cumin
1/3-1/2 teaspoon freshly ground black pepper, or to taste
salt, to taste
450g skinless chicken joints
1 rounded teaspoon cornflour
handful chopped fresh coriander

Method

  1. Heat the oil in a non-stick saucepan. Add the onion and sauté until well browned. Add the ginger and garlic pastes and cook, stirring, for a minute or two, until the garlic is cooked and starting to colour.
  2. Add the tomato, chillies, powdered spices and salt. Sauté for a few minutes, then add a splash of water and cook for six or seven minutes more, until the oil begins to come out of the masala, stirring more as the mixture dries up.
  3. Add the chicken and sauté and brown in the masala for a few minutes; it will start to stick to the base of the pan. Add 400ml water, bring to a boil, cover and simmer until the chicken is cooked. It will take 25–35 minutes, depending on the size of the joints.
  4. Stir a little water into the cornflour so that it dissolves, stir this into the chicken and cook for another few minutes. Add extra water to the pan if necessary; the sauce should be light and thin. Stir in the chopped coriander, taste and adjust with more black pepper or cardamom, to taste, then serve.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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