1 hr 15 mins
Hajar Elizabeth's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1The marinade needs to be a smooth paste.Put the 1st 6 ingredients, EXCEPT chicken, into a blender with a splash of water and puree.
- 2Place 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.
- 3When 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.
- 4Add onion and cook for 5 minutes until it starts to soften. It will turn brown from the cinnamon.
- 5Add cumin and coriander, then gradually add the yoghurt, stirring all the time.
- 6Add the tomato paste and mix in well, reduce the heat.
- 7Put the chicken and its marinade into the pan and cook for about 5 minutes.
- 8Pour 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.
- 9Bring 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.
- 10I 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.
- 11Servings 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.
Browse Our Top Curries Recipes
You Might Also Like...View All Curries Recipes
Nutritional Facts for Hajar's Black Cardamom Chicken Curry
Serving Size: 1 (303 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 339.0
- Calories from Fat 173
- Total Fat 19.2 g
- Saturated Fat 4.5 g
- Cholesterol 81.9 mg
- Sodium 217.8 mg
- Total Carbohydrate 13.6 g
- Dietary Fiber 2.4 g
- Sugars 6.3 g
- Protein 28.3 g
The following items or measurements are not included:
black cardamom pods