There’s nothing more unpleasant in my my opinion than biting into a cardamom pod when you’re eating a curry. The perfume like taste is pretty gross on it’s own yet, when used to infuse a curry with it’s deceptively delicate flavour it’s delicious. I normally will sift through with a spoon to hunt them out, but inevitably will fall foul to one or two. Don’t let this put you off though. I gauarantee you will love this curry.
1kg chicken thighs
4 tablespoons vegetable oil
6 cardamom pods (split lengthways)
1 heaped teaspoon ginger (grated)
2 garlic cloves (chopped)
2 green chillies (finely chopped)
2 onions (diced)
2 fresh curry leaves (or dried)
salt & pepper
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon cardamom powder
450g tomatoes (peeled and chopped)
In a large pan, heat the oil over a medium heat. Add te cardamom pods and stir a couple of times until they sizzle. Add the garlic, ginger, onion, curry leaves and a little salt. Fry the mixture for 4-5 minutes until golden. Add the turmeric, coriander and cardamom and stir in well. Add the chicken and cook for 5 minutes. Now add the tomatoes and 1 cup water. Bring to the boil, reduce the heat and leave to gently simmer for 30-40 minutes until the liquid has reduced and the sauce thick.
Serve with plain boiled rice or with Indian breads.