CHICKEN CARDOMOM CURRY

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I think my husband is addicted to Chicken Curry. It must have begun  in London, where as a wild teenage boy (well before our acquaintance) he had his first taste of Indian food. As a result, I am constantly on a quest for a new recipe. I was getting stuck in a rut with Chilli Chicken (previous blog), and my mothers' Kerala Chicken Curry. Both are delicious and family faves, but the cook was getting bored.
Cardamom Chicken Curry is easy to prepare.A marinade and slow cooking over a low flame, produces a rich, fragrant curry to be enjoyed with simple, boiled white rice, (brown for the compulsively health conscious). I served it with a saute of Pumpkin and Potatoes, and a new family favorite was born.

RECIPE
SERVES 2-4

2 whole chicken legs
1/2 cup yoghurt
1 teaspoon cayenne powder
1 teaspoon turmeric
6 pods of green cardamom, crushed
1 tablespoon canola oil
1 cinnamon  stick
1 medium onion, minced
1 clove garlic minced
1 serrano chili minced 
1 inch piece ginger minced
2 tablespoons cilantro, chopped

Mix the yoghurt with the cayenne, turmeric and 4 of the cardamom pods, and marinate the chicken for at least 30 minutes


Heat oil and add the remaining cardamoms and the cinnamon stick for 30 seconds.
Add onion, garlic, chili and ginger and cook on a low flame for 10 minutes.
Add the chicken with the marinade and mix thouroughly. Cook on a low fire for 30 minutes, mixing so it doesn't stick.
add 1/4 cup water and allow to boil until a thick gravy forms.
Add the cilantro and mix.
Serve with rice.



Comments

  1. sweettravelerOctober 18, 2012 at 11:41 AM

    Yum!! I am going to try this tomorrow! I love all of your curries, can't wait to taste this one.

    ReplyDelete

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