Cardamom, Ginger and Black Pepper Chicken (4)

A simple , quick and delicious curry from the Andhra region of India. Its from ” Thali” by Maunika Gowardhan.

Cardamom, Ginger and Black Pepper Chicken (4)
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Cardamom, Ginger and Black Pepper Chicken (4)
Print Recipe
  1. Put the garlic and ginger in a blender with a splash of water and blend to a smooth fine paste. Put the paste into a large mixing bowl then add the chicken. Mix well then marinate in the fridge for at least an hour, but preferably overnight.
  2. When ready to cook heat the oil in a wok over a medium heat. Add the cardamon and cloves and let them sizzle for a few seconds, then add half the curry leaves and the onion. Fry for 8 minutes until caramelised and brown in colour.
  3. Add the tomatoes and fry for 5 minutes until they begin to soften. Stir well, increase the heat a little and add the chicken, turmeric, chilli powder and ground coriander. Stir well and seal the meat for 4 minutes.
  4. Reduce the heat to medium then add the black pepper and season to taste. Cover and cook for 5 minutes, then remove the lid and continue cooing for another 6-7 minutes, stirring occasionally, until everything is cooked through and the masala is coating the chicken.
  5. Turn off the heat and garnish with the remaining curry leaves, the crushed cashew nuts and a little extra black pepper. Serve with Paratha.
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