Cardamom Chicken Curry

Sweet-scented cardamom lends an intriguing flavour to this simple curry prepared by Reza Mahammed
By Reza Mahammad
Cardamom Chicken Curry
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 50 ml vegetable oil
  • 8 cardamom pods, split
  • 2 fat cloves garlic, chopped
  • 3 cm piece ginger, peeled and shredded
  • 2 green chillies, shredded
  • 4 medium diced onions, diced
  • 12 curry leaves
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 tsp ground coriander
  • ground cardamom
  • 150 ml water
  • 500 g tomatoes, finely chopped
  • 1 (about 1 kg) chicken

To garnish

  • 1/4 tsp ground coriander
  • 2 tbsp chopped coriander


1. Heat the vegetable oil in a large pan and toss in the cardamom pods. After a few seconds they will begin to sizzle and give off a lovely nutty whiff. As soon as this happens, stir in the shredded ginger and chopped garlic followed by the diced onions and curry leaves.

2. Fry the onions over a medium heat until golden. Sprinkle in the turmeric, chilli powder, coriander powder and half of the ground cardamom. Stir and fry for a further minute before adding the water along with the chopped tomatoes. Cook down until the sauce has thickened slightly.

3. Tip the chicken pieces into the pan, add a dash of water and sprinkle in the remaining cardamom powder. Simmer the chicken curry for 15-20 minutes until the chicken is tender and the sauce has thickened.

4. Serve garnished with a little more cardamom powder and scattered with chopped coriander.

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