CARDAMOM CHICKEN WITH LIME LEAVES
If you're a true curry lover, the layers of spice in this fragrant and tender chicken thigh curry will really hit the spot
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 24
Steps:
- Heat the oil in a large, wide pan, add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger, cardamom, cloves and cinnamon, and cook for 5 mins more, stirring frequently. Add all the remaining spices with the chilli, stir briefly over the heat then add the tomatoes with 1 can of water, the chutney and bouillon.
- Stir in the aubergine, bring to the boil then cover the pan and simmer for 15 mins. Stir well, and add the chicken and lime leaves. Push them under the liquid and scatter over the green pepper. Cover the pan and leave to cook for 40 mins. Remove the chicken, shred in to medium-sized pieces and return to the sauce.
- Meanwhile, make the rice. Put all the ingredients in a medium pan with 750ml water. Bring to the boil , then cover and cook for 20 mins. Turn off the heat and leave for 5 mins to absorb any excess moisture. Serve with the curry.
Nutrition Facts : Calories 567 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 47 grams protein, Sodium 0.3 milligram of sodium
CARDAMOM CHICKEN CURRY
Make and share this Cardamom Chicken Curry recipe from Food.com.
Provided by Queen Dana
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 1. Combine yogurt, chile powder, turmeric, salt, and 8 pods green cardamom in a large bowl; add chicken, mix, and cover bowl with plastic wrap. Refrigerate for at least 30 minutes or up to overnight.
- 2. Heat oil in a 6-qt. pot over high heat. Add remaining green cardamom along with peppercorns, black cardamom, and cinnamon; cook until fragrant, 1-2 minutes. Add onions, garlic, chiles, and ginger; cook, stirring and adding a few tablespoons of water as needed, until onions are browned, 12-15 minutes. Add chicken and marinade; cook, flipping chicken occasionally, until most of liquid has evaporated, 20-30 minutes. Add 1⁄3 cup water; bring to a boil. Reduce heat to medium-low; cook, stirring, until sauce has thickened, 6-8 minutes. Season with salt and garnish with ginger, cilantro, and yogurt; serve with rice.
Nutrition Facts : Calories 710.6, Fat 26.1, SaturatedFat 5.4, Cholesterol 200.3, Sodium 692.6, Carbohydrate 62.3, Fiber 1.8, Sugar 6, Protein 53
CARDAMOM BUTTER CHICKEN
A homemade curry to rival your favourite Indian takeaway - a rich blend of spices mixed with creamy ghee
Provided by Good Food team
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 16
Steps:
- Place the garlic, ginger, chillies and coriander stalks in the small bowl of a food processor with a good pinch of salt, and blend to a fine paste - or grind to a paste using a pestle and mortar.
- Heat 2 tbsp of the ghee or oil in a large pan, add the onions and cook slowly for 15-20 mins until golden and caramelised. Tip in the garlic-ginger paste, turn up the heat and cook for a further 5 mins. Add the ground spices and cook for 2 mins more until fragrant. Scoop the spicy onion mixture out of the pan into a bowl.
- Add the remaining ghee or 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 a can full of water (400ml). Bring to the boil, then cover and simmer gently for 40 mins.
- Return the chicken to the pan and cook, uncovered, for a further 10 mins 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 chapatis and rice.
Nutrition Facts : Calories 460 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.4 milligram of sodium
More about "hajars black cardamom chicken curry recipes"
CARDAMOM CHICKEN (MASALA MURGH) - RASA MALAYSIA
From rasamalaysia.com
4.6/5 (26)Total Time 40 minsCategory Indian RecipesCalories 312 per serving
- Pour the oil into a large skillet and place over medium heat. When the oil is heated, add the garlic, ginger and onion. Sauté until the onion is golden brown, stirring frequently, about 7 minutes.
- Add the cumin seeds. Open the cardamoms and add the seeds and the pods. Stir to combine. Reduce the heat to medium-low. Add the tomato and cover the skillet. Cook until the tomato becomes completely soft and mashed and is combined with the onion to form a coarse paste, stirring every minute or so and lightly mashing the tomato, about 5 minutes.
- Add the turmeric, red pepper, salt and black pepper. Stir to combine. Cook uncovered for 7 minutes, stirring frequently. This is the masala (spice base).
GURKHA CHICKEN CARDAMOM CURRY RECIPE - GREAT BRITISH …
From greatbritishchefs.com
CARDAMOM CHICKEN CURRY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CHICKEN CURRY WITH BLACK CARDAMOM - AAYIS RECIPES
From aayisrecipes.com
SRI LANKAN BLACK CHICKEN CURRY | SATYAM'S KITCHEN
From satyamskitchen.com
CHICKEN CURRY WITH BLACK CARDAMOM - WOODLAND FOODS
From woodlandfoods.com
CHICKEN CURRY WITH CARDAMOM - HEALTHY FOOD GUIDE
From healthyfood.com
CHICKEN CURRY RECIPE | AUTHENTIC INDIAN CHICKEN CURRY - FEAST WITH …
From feastwithsafiya.com
IRRESISTIBLE CHICKEN CURRY - INSPIRED TASTE
From inspiredtaste.net
CARDAMOM CHICKEN CURRY | SAVEUR
From saveur.com
CHICKEN CURRY WITH CARDAMOM - THE HAPPY FOODIE
From thehappyfoodie.co.uk
CARDAMOM CHICKEN CURRY - CALM EATS
From calmeats.com
CARDAMOM CHICKEN CURRY RECIPE - YUMMY TUMMY
From yummytummyaarthi.com
HARA MURGH MASALA CHICKEN CURRY – HAALA'S DASTARKHAAN
From haalasdastarkhaan.com
HAJAR’S BLACK CARDAMOM CHICKEN CURRY - LUNCHLEE
From lunchlee.com
You'll also love