Hajar's Black Cardamom Chicken Curry

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 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)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 add onion and cook for 5 minutes until it starts to soften. it will turn brown from the cinnamon.
• 5 add cumin and coriander, then gradually add the yoghurt, stirring all the time.
• 6 add the tomato paste and mix in well, reduce the heat.
• 7 put the chicken and its marinade into the pan and cook for about 5 minutes.
• 8 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.
• 9 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.
• 10 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.
• 11 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.