Chicken Curry with Cardamom Recipe

Name: Chicken Curry with Cardamom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive or canola oil; Two 2-inch cinnamon sticks; 8 cardamom pods; One 3 1/2-pound chicken, cut up into 1012 serving pieces; 2 cups chopped onions; 2 cloves garlic, finely chopped; 2 tablespoons ground coriander; 1 tablespoon ground cumin; 1/4 teaspoon ground turmeric; 1/2 teaspoon cayenne pepper, or to taste; 2 medium tomatoes, chopped; 4 cups chicken stock; Salt

Servings: persons

5 tablespoons olive or canola oil
Two 2-inch cinnamon sticks
8 cardamom pods
One 3 1/2-pound chicken, cut up into 1012 serving pieces
2 cups chopped onions
2 cloves garlic, finely chopped
2 tablespoons ground coriander
1 tablespoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon cayenne pepper, or to taste
2 medium tomatoes, chopped
4 cups chicken stock
Salt

1
Pour the oil into a large, wide saute pan and turn heat to high.
2
When hot, put in the cinnamon and cardamom.
3
Ten seconds later, put in as many chicken pieces as will fit easily and brown them until golden on all sides.
4
Remove to a bowl, leaving the whole spices behind in the pan.
5
Brown the remaining chicken the same way, removing pieces to a bowl.
6
Add the onions to the pan, turning heat down to medium, and saute them until they start to brown lightly at the edges.
7
Add the garlic and stir a few times.
8
Now add the coriander, cumin, turmeric, and cayenne.
9
Stir once or twice.
10
Put in the tomatoes.
11
Stir them until they begin to soften.
12
Return the browned chicken and all accumulated juices to the pan, along with the chicken stock, 1/2 teaspoon salt if the stock is salted, 1 teaspoon if it is not, and bring to a boil.
13
Cover, turn heat to medium, and cook somewhat rapidly for 15 minutes.
14
Remove cover and turn heat to high.
15
Cook, stirring now and then, until only a thick sauce remains.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 tablespoons olive or canola oil, Two 2-inch cinnamon sticks, 8 cardamom pods, One 3 1/2-pound chicken, cut up into 1012 serving pieces, and more.

Yes, Chicken Curry with Cardamom falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Curry with Cardamom

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions