Cardamom chicken
Prep:
15 mins
Cook:
10 mins
This homemade curry will easily replace your favourite Indian takeaway.
2 garlic cloves, roughly chopped
1 tbsp ginger, chopped
2 green chillies, chopped (leave seeds in if you like it hot)
Small bunch coriander, leaves picked, stalks roughly chopped
2 tbsp vegetable oil
2 onions, sliced
2 tsp each turmeric, garam masala and ground cumin
1 tsp ground fenugreek
450g chicken fillets, cut into 2½ cm cubes
4 cloves
12 cardamom pods, seeds removed
1 cinnamon stick
400g tinned chopped tomatoes, drained
150ml pot yogurt
50ml double cream
Naan bread and rice, to serve
In a food processor, place the garlic, ginger, chillies and coriander stalks with a good pinch of salt, and blend to a paste.
Heat 2 tablespoons of the oil in a large pan, add the onions and cook slowly for 15-20 minutes until golden brown.
Tip in the paste, turn up the heat and cook for a further 5 minutes.
Add the ground spices and cook for 2 minutes more until fragrant.
Scoop the spicy onion mixture out of the pan into a bowl.
Add the remaining oil to the pan and cook the chicken over a medium-high heat until browned all over.
Tip into a bowl, cover and set aside.
Return the onion mixture to the pan along with the whole spices, tomatoes and 400ml of water.
Bring to the boil, then cover and simmer gently for 40 minutes.
Return the chicken to the pan and cook, uncovered, for a further 10 minutes until the sauce has thickened and the chicken is cooked through.
Stir in the yogurt and cream, season well and scatter with coriander leaves.
Serve with naan bread and rice.
Serves
4
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Chicken, Vegetables, Rice, Oil
Recipe Type
Dinner, Entertaining
Cuisine
Indian
Level of Difficulty
Easy
