Prep 10 mins
Cook 30 mins
A simple chicken curry.
- 3 tablespoons vegetable oil
- 1 teaspoon cardamom powder
- 600 g boneless skinless chicken, cubed
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons tomato puree
- 150 ml natural yoghurt
- Heat the oil, and lightly fry all but a pinch of the cardamom powder.
- Add the chicken and salt and stir until the meat is seared on all sides.
- Add the spices and tomato puree and mix well.
- Mix the yoghurt with 150ml water, mix and stir into the chicken, Bring to a boil, then reduce the heat and simmer until the chicken is tender.
- Serve hot over rice with the remaining pinch of cardamom powder sprinkled over.
I cut the recipe in half and it was still perfect - This is a recipe that for ease and taste I rate way above a 5 star. I used a no fat yogurt. The blend of those spices with the yogurt is super! Can you improve on the recipe? Only if you cook it for me Jan! Thanks for this special super recipe.
I tried to lighten this up by using just one tablespoon of oil. The taste was absolutely wonderful but I had some problems with the sauce. After the initial cooking time it was still quite thin so I had to remove the chicken and cook an additional 5-8 minutes. It was well worth it as the chicken remained tender and there was a sublime sauce to spoon over my millet. Thanks Jan.
I love cardamom and I was really delighted with its savoury use in this recipe! We used a boneless skinless breast and bonless skinless thigh for this, leaving the other quanities the same. I did only use 1/2 tsp red chili powder (eg cayenne) because the kind we have right now is African Bird pepper and is pretty darn hot. I didn't have any tomato puree, so we just added a little bit of tomato. We also added about a cup of mushrooms, which I think went quite well with the flavors of this dish. My yogurt did end up curdling while I simmered the chicken, but I think that is my fault, no fault of the recipe. The addition of the "pinch" of cardamom at the end is nice- the uncooked does have a slightly different flavor than the cooked and they harmonize very well. We served with Kabuli Channa #8914 and spiced rice, which paired very well. Very simple, very quick and very tasty. Definitely something I would make again. Thanks for another tasty curry, Jan!