Black Cardamom Chicken Curry

This black cardamom chicken curry features tender chicken simmered in a rich and aromatic sauce infused with the unique flavor of black cardamom. Perfectly spiced, this dish is sure to warm your soul and impress your guests.

This recipe is indian style, dinner, scaled for 4 servings, with 15 min prep and 45 min cook.

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves: 4

Quick cooking notes

• Core ingredients include coconut milk, onion, salt, vegetable oil.
• Follow all 9 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 4 servings.

Ingredients

• 400 ml coconut milk
• 1 large onion (finely chopped)
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 bunch fresh cilantro (for garnish)
• 4 cloves garlic (minced)
• 2 whole black cardamom pods (crushed)
• 600 g chicken thighs (boneless and skinless, cut into pieces)
• 1 tbsp coriander powder
• 1 tbsp ginger (grated)
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp cumin seeds (toasted)

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the minced garlic, grated ginger, and crushed black cardamom pods, cooking for another minute until fragrant.
4. Add the toasted cumin seeds, coriander powder, turmeric powder, and red chili powder, stirring well to combine.
5. Add the chicken pieces to the pot and cook until they are browned on all sides.
6. Pour in the coconut milk and add salt, stirring to combine all ingredients.
7. Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
8. Let the curry simmer for about 30 minutes, or until the chicken is cooked through and tender.
9. Taste and adjust seasoning if necessary, then serve hot, garnished with fresh cilantro.

Nutrition (per serving)

• Calories: 370
• Protein: 28 g
• Fat: 25 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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