Although called a curry, the interesting mix of spices perfume and enhance the flavour of the chicken, rather than being the main feature of the dish & overpowering it.
- 75 ml vegetable oil
- 6 cardamom pods, split
- 3 cm piece fresh ginger, peeled and shredded
- 2 large cloves garlic, chopped
- 2 medium onions, diced
- 1 sprig curry leaves, approximately 12 leaves
- ½ teaspoon ground turmeric
- ½ teaspoon chilli powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 150 ml water
- 500 g tomatoes, finely chopped
- 2 green chillies, shredded
- 500 g diced chicken or 8 chicken pieces, skin removed
- ¼ teaspoon cardamom, ground
- 2 teaspoon fresh coriander (cilantro) leaves, chopped
- freshly ground black pepper, ground
- 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 nutty scent. As soon as this happens stir in the shredded ginger and chopped garlic, followed by the diced onions and curry leaves. Add a pinch of salt (this helps to speed up the browning of the onions).
- Fry the onions over a medium heat until golden.
- Sprinkle in the turmeric, chilli powder, ground coriander and half the ground cardamom. 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.
- Tip the chicken pieces into the pan, add a dash of water and sprinkle in the remaining ground cardamom. 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.
- Serve garnished with a little more ground cardamom and scattered with chopped coriander and a few grinds of black pepper.