Cardamom Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 cups plain yogurt, plus more for garnish1.5 tsp chile powder1 tsp ground tumeric1 tsp kosher salt, plus more to taste12 pods green cardamom, crushed2 lbs skinless chicken thighs and legs.25 cups canola oil8 whole black peppercorns3 pods black cardamom1 2" stick cinnamon2 small yellow onions, minced2 garlic cloves, minces2 serrano chiles, stemmed, seeded and minced1 2" piece ginger, peeled and minced, plus more for garnish3 tbsp roughly chopped cilantro, for garnish4 cups cooked rice
1. Combine yogurt, chile powder, tumeric, salt, and 8 pods of 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.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SBRACKETT24.
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.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SBRACKETT24.
Nutritional Info Amount Per Serving
- Calories: 780.3
- Total Fat: 25.1 g
- Cholesterol: 193.8 mg
- Sodium: 1,505.6 mg
- Total Carbs: 80.3 g
- Dietary Fiber: 5.2 g
- Protein: 56.5 g
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