| Prep: 30 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 530 | 30g | 8g | 18g |
| sugars | fibre | protein | salt |
| 6g | 4g | 45g | 1.1g |
There’s a special kind of magic in home-cooked meals, a measure of warmth and love infused into every bite. This concept is embodied in my Black Cardamom Chicken Curry recipe. This isn’t your average curry dish. I’ve livened it up with the unique flavor of black cardamom, a touch of west coast freshness, and a nod to my Gujarati roots, creating a fusion of flavors that delight the senses.
The Magic of Black Cardamom
Black Cardamom, or Badi Elaichi as it’s known in India, is a robust and earthy spice often used in aromatic curries. It was particularly used in my family meals growing up, a testament to my Gujarati roots. Its smoky flavor brings a depth of richness to the chicken, making it absolutely unforgettable. A curry with black cardamom becomes more than just a meal, it’s an experience, one that begs you to slow down and savor each bite.
Fusion Cuisine: Blending Cultures
I always found the intersection of my Indian heritage and Californian upbringing in the kitchen. This recipe is an extension of my bi-cultural identity. It’s where California’s penchant for freshness meets the complexity and layers of Indian flavors. By adding a fruit-based ingredient like tomatoes, the curry takes on both the savory depth of traditional Indian curry and the brightness of a California medley.
For those interested in health benefits, this Black Cardamom Chicken Curry is boosting with antioxidants and anti-inflammatory properties, thanks to the spices used. From the ginger’s power to fight infection to the heart-healthy benefits of garlic and the cancer-fighting properties of turmeric, this dish is a flavorful powerhouse of health.
Complimenting the Curry
This Black Cardamom Chicken Curry pairs perfectly with hot steamed rice, which complements the bold flavors excellently. But if you’re looking for a change, consider pairing it with a side of Indian-style naan bread. The soft, chewy texture of the naan bread absorbs the sauce from the curry, making it a wonderful accompaniment to this hearty dish.
If you’ve tried the Chicken Rogan Josh or Chicken Tikka Masala, you will find familiar aromatic and spiced flavors in this Black Cardamom Chicken Curry.
To me, this recipe is more than just a delicious dish. It’s a reminder of my heritage, a tribute to my ancestors, and a delicious way to share my own personal blend of Indian-American fusion cuisine with those I love.
What You’ll Need
- 2.5 lbs of chicken, cut into pieces
- 2 tablespoons of vegetable oil
- 4 black cardamom pods
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons of fresh ginger, grated
- 2 fresh green chili peppers, finely chopped
- 1 tablespoon of ground turmeric
- 1 tablespoon of ground cumin
- 1 tablespoon of ground coriander
- 1 teaspoon of ground black pepper
- 1 teaspoon of red chili powder
- 1 can (14 ounces) of diced tomatoes
- 1 cup of Greek yogurt, whisked
- 2 cups of chicken broth
- Salt to taste
- 2 tablespoons of fresh cilantro, chopped for garnish
- Steamed rice, for serving
Method
Step One
Start off by heating the vegetable oil in a large, deep skillet over medium heat. Once the oil is hot, add the black cardamom pods and sauté for about a minute until they become fragrant.
Step Two
Add the chopped onion to the skillet and cook until it turns translucent and starts to brown, stirring occasionally. This should take around 7-10 minutes. Then, add the minced garlic, grated ginger, and finely chopped green chili peppers, stir well and cook for another 2-3 minutes.
Step Three
Next, add all of the ground spices: turmeric, cumin, coriander, black pepper, and red chili powder to the skillet. Stir well so that the onions and other ingredients are nicely coated with the spices. Let this cook for a minute until the spices are well toasted.
Step Four
Add the chicken pieces to the skillet and stir well, ensuring that the chicken is well coated with the spiced onion mixture. Cook the chicken for about 10 minutes, until it begins to brown.
Step Five
Now add the diced tomatoes, whisked Greek yogurt, and chicken broth to the skillet. Stir well, ensuring that all the ingredients are well combined. Season with salt to taste. Reduce the heat to low, cover the skillet and let it simmer for about 20-30 minutes, until the chicken is fully cooked and the flavors are well blended together.
Step Six
Once the curry is cooked, check the seasoning and add more salt if needed. Remove the black cardamom pods. Sprinkle the chopped fresh cilantro over top.
Step Seven
Serve your Black Cardamom Chicken Curry hot, over steamed rice. Enjoy this flavorful and delicious dish.
