How to Make Cardamom Chicken Curry

Cardamom pods are a member of the ginger family.

Cardamom chicken curry is a traditional Indian dish that can be prepared by anyone. The recipe calls for both black and green cardamom pods, which can be purchased from an Indian market. Cardamom powder may be substituted if you can't find cardamom pods. This recipe serves 4 and contains 600 calories, 5 g. of fiber, and 42 g. of protein. This is a special occasion meal since it is higher in calories than recommended.

Things You'll Need

• 1 1/2 cups plain yogurt, plus more for garnish
• 1 1/2 tsp. chili powder
• 1 tsp. ground turmeric
• 1 tsp. kosher salt, plus more to taste
• 12 pods green cardamom, crushed
• 2 lbs. skinless chicken thighs and legs
• 1/4 cup canola oil
• 8 whole black peppercorns
• 3 pods black cardamom
• 1 stick cinnamon, 2 inches long
• 2 small yellow onions, minced
• 2 garlic cloves, minced
• 2 serrano chilies, stemmed, seeded and minced
• 1 piece ginger, 2 inches long, peeled and minced, plus more for garnish
• 1/3 cup water
• 3 tbsp. roughly chopped cilantro, for garnish
• 4 cups cooked rice

Instructions

1. Combine yogurt, chili powder, turmeric, salt and eight green cardamom pods in a large bowl. Add chicken. Mix and cover bowl with plastic wrap. Refrigerate for at least 30 minutes or 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, one to two minutes. Add onions, garlic, chilies and ginger. Cook, stirring and adding a few tablespoons of water as needed, until onions are browned, 12 to 15 minutes.

3. Add chicken and marinade. Cook, flipping chicken occasionally, until most of liquid has evaporated, 20 to 30 minutes.

4. Add 1/3 cup water; bring to a boil. Reduce heat to medium-low. Cook, stirring, until sauce has thickened, six to eight minutes. Season with salt and garnish with ginger, cilantro and yogurt. Serve with rice.