Cardamom Chicken Curry

1.5 cups plain yogurt, plus more for garnish
1.5 tsp chile powder
1 tsp ground tumeric
1 tsp kosher salt, plus more to taste
12 pods green cardamom, crushed
2 lbs skinless chicken thighs and legs
.25 cups canola oil
8 whole black peppercorns
3 pods black cardamom
1 2" stick cinnamon
2 small yellow onions, minced
2 garlic cloves, minces
2 serrano chiles, stemmed, seeded and minced
1 2" piece ginger, peeled and minced, plus more for garnish
3 tbsp roughly chopped cilantro, for garnish
4 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.