BLACK CARDAMON RECIPES

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HAJAR'S BLACK CARDAMOM CHICKEN CURRY RECIPE - FOOD.COM



Hajar's Black Cardamom Chicken Curry Recipe - Food.com image

I received this recipe from an old boyfriend's mother who was born and lives in India. I made a few minor tweaks though the recipe remains virtually unchanged. This curry is Ayurvedic in nature; well balanced spicing and promotes health and well being so I am told and have read when using this spicing combination. I know it is very tasty! Please use the black cardamom pods whole and remove before serving. This dish has a marinade for the chicken and the "sauce" it is cooked in so the ingredients appear more daunting than they actually are.

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 19

500 g chicken breasts, sliced into 1 cm chunks
1 large onion, chopped
5 cm piece ginger, chopped
2 garlic cloves, chopped
1 fresh small red chili pepper, chopped (to taste to your own heat tolerance)
salt and black pepper
water (a splash)
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
3 whole black cardamom pods
1 medium white onion, chopped roughly
1 teaspoon ground cumin
1 teaspoon ground coriander
4 tablespoons yoghurt (whole fat works best for this dish)
4 tablespoons tomato paste
175 ml water
1 teaspoon garam masala (optional)
3 tablespoons fresh lemon juice
salt (to season)

Steps:

  • The marinade needs to be a smooth paste.Put the 1st 6 ingredients, EXCEPT chicken, into a blender with a splash of water and puree.
  • Place sliced chicken in a bowl and spread the marinade over, coating each piece. Cover and refrigerate for about 30 minutes, though you can leave it longer or even overnight is best.
  • When you're ready to cook the dish, put a large pot, preferably heavy bottomed, over a medium heat. Add the oil. When it's hot stir in the cinnamon and cardamom for a few seconds.
  • Add onion and cook for 5 minutes until it starts to soften. It will turn brown from the cinnamon.
  • Add cumin and coriander, then gradually add the yoghurt, stirring all the time.
  • Add the tomato paste and mix in well, reduce the heat.
  • Put the chicken and its marinade into the pan and cook for about 5 minutes.
  • Pour the water into the pan and still in the garam masala if you have any. I have made this without it and it is so flavorful that I didn't really miss it.
  • Bring to a simmer and cook uncovered, stirring frequently, for 15 minutes or so until the sauce has reduced to a thick, spoon able consistency. Remove from heat, stir in lemon juice and serve.
  • I serve this with naan bread, mango, peach or apricot chutney, and rice flavored with cooked onions. You want a fairly plain rice as the dish is so flavorful a strongly seasoned rice would mask the wonderful flavors of the dish.
  • Servings being difficult to judge as a serving is different to everyone. So I am listing this as 4 servings for hearty appetites. Cooking does not include marinating time. Boneless thighs work well for this too; just cut into fairly wide strips.

Nutrition Facts : Calories 339, FatContent 19.2, SaturatedFatContent 4.6, CholesterolContent 82, SodiumContent 217.9, CarbohydrateContent 13.7, FiberContent 2.4, SugarContent 6.3, ProteinContent 28.4

BASMATI RICE WITH BLACK CARDAMOM RECIPE - FOOD.COM



Basmati Rice With Black Cardamom Recipe - Food.com image

Make and share this Basmati Rice With Black Cardamom recipe from Food.com.

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 8

2 black cardamom pods
1 tablespoon olive oil
1 large bay leaf
1/2 cup round onion, chopped
1 cup basmati rice
2 cups water
3/4 teaspoon sea salt
1/4 teaspoon black pepper

Steps:

  • Split open the cardamom pods and remove the sticky seeds, discarding the pods.
  • Separate the seeds with a sharp knife and crush them with a mortar and pestle or in a coffee grinder.
  • In a saucepan, heat the olive oil over medium-low heat. Add the cardamom seeds and bay leaf, and stir until fragrant, about 30 seconds.
  • Add chopped onion and cook, stirring, until onions are tender and translucent, about 5 minutes.
  • Add basmati rice, cook, stirring, until the grains look milky and opaque, about 3 minutes.
  • Add water, salt and pepper and bring to simmer, reduce the heat to low, cover the pan and cook until the liquid is absorbed, about 15 minutes.
  • Remove the pan from the heat, let steam for 5 minutes. Uncover and fluff with a fork.

Nutrition Facts : Calories 209.7, FatContent 4.8, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 442.4, CarbohydrateContent 37.8, FiberContent 1.9, SugarContent 1.2, ProteinContent 3.9

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