Cardamom Chicken (Elaichi Murgh)

This recipe uses my all time favourite spice cardamom - it's got that magical combination of taste and aroma - even thinking about makes me hungry. Cardamom is intensely aromatic and its unique sweet/bitter flavour means that it is often used in Indian desserts or drinks. It is even considered medicinal in some parts of the world, where it has been used for all sorts of things such as anecdotes to snake bites to treating sore throats. Cardamom is easy to find - usually in the spices section of your supermarket.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 25 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Roast Spiced Chicken with Indian Style Gravy

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This recipe features

Ingredients

2 tbsp vegetable oil
200g onions, diced
450g chicken, diced
3 tbsp Patak's Rogan Josh Curry Paste
200g chopped tomatoes
4 green cardamoms
50ml single cream
1 tbsp fresh coriander, chopped

Methods

In a pan heat the vegetable oil and fry the diced onions and green cardamom pods for 2 minutes.
AddPatak's Rogan Josh Curry Paste and fry for 2 more minutes. Add a little water if the paste begins to stick.
Add the diced chicken and fry to seal the meat (approximately 2 minutes) before adding the chopped tomatoes. Cover and bring to the boil.
Simmer for 15 minutes or until the chicken is cooked through.
Stir in the cream and fresh coriander and simmer for a further minute.
Before serving remove the whole green cardamom pods and discard. Serve with Patak's Naan Breads.