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    You are in: Home / Recipes / Cardamom Chicken Curry Recipe
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    Cardamom Chicken Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    Queen Dana's Note:

    Recipe by Monica Bhide. Saveur April 2010.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. Combine yogurt, chile powder, turmeric, salt, and 8 pods green cardamom in a large bowl; add chicken, mix, and cover bowl with plastic wrap. Refrigerate for at least 30 minutes or up to overnight.
    2. 2
      2. Heat oil in a 6-qt. pot over high heat. Add remaining green cardamom along with peppercorns, black cardamom, and cinnamon; cook until fragrant, 1–2 minutes. Add onions, garlic, chiles, and ginger; cook, stirring and adding a few tablespoons of water as needed, until onions are browned, 12–15 minutes. Add chicken and marinade; cook, flipping chicken occasionally, until most of liquid has evaporated, 20–30 minutes. Add 1⁄3 cup water; bring to a boil. Reduce heat to medium-low; cook, stirring, until sauce has thickened, 6–8 minutes. Season with salt and garnish with ginger, cilantro, and yogurt; serve with rice.

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    Nutritional Facts for Cardamom Chicken Curry

    Serving Size: 1 (561 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 710.6
     
    Calories from Fat 235
    33%
    Total Fat 26.1 g
    40%
    Saturated Fat 5.3 g
    26%
    Cholesterol 200.3 mg
    66%
    Sodium 692.6 mg
    28%
    Total Carbohydrate 62.3 g
    20%
    Dietary Fiber 1.7 g
    7%
    Sugars 5.9 g
    23%
    Protein 52.9 g
    105%

    The following items or measurements are not included:

    green cardamom pods

    whole black peppercorns

    black cardamom pods

    cinnamon

    ginger

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