Prep 45 mins
Cook 30 mins
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.
- 500 g chicken breasts, sliced into 1 cm chunks
- 1 large onion, chopped
- 5 cm piece ginger, chopped
- 2 garlic cloves, chopped
- 1 fresh small red chili pepper, chopped (to taste to your own heat tolerance)
- salt and black pepper
- water (a splash)
- 2 tablespoons vegetable oil
- 1 teaspoon ground cinnamon
- 3 whole black cardamom pods
- 1 medium white onion, chopped roughly
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 tablespoons yoghurt (whole fat works best for this dish)
- 4 tablespoons tomato paste
- 175 ml water
- 1 teaspoon garam masala (optional)
- 3 tablespoons fresh lemon juice
- salt (to season)
- 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.
- 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.
- 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.
- Add onion and cook for 5 minutes until it starts to soften. It will turn brown from the cinnamon.
- Add cumin and coriander, then gradually add the yoghurt, stirring all the time.
- Add the tomato paste and mix in well, reduce the heat.
- Put the chicken and its marinade into the pan and cook for about 5 minutes.
- 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.
- 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.
- 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.
- Servings being difficult to judge as a serving is different to everyone. So I am listing this as 4 servings for hearty appetites. Cooking does not include marinating time. Boneless thighs work well for this too; just cut into fairly wide strips.
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.
We really enoyed this recipe. I did cut back the oil to 1 tsp without a problem, but other than followed the recipe. The method of blending the onion, ginger, garlic and chili pepper into a smooth paste yielded a curry with a perfect consistancy. The blend and additon of all the other spices produced a very fragrant and rich flavor that was fabulous. I used 2 red serrano chilis as we like the heat. Thank you Princess Hajar for sharing the recipe.
Finally I have wanted to try this dish and finally I did, and am I glad I did! It's great! If I could give it more than five stars I would. I did the recipe exactly as you stated, I serve with my Lemony Brown Basmati Rice and some store bought peach chutney. Thank you so much Hajar for yet another great recipe.