Hajar's Black Cardamom Chicken Curry

Ingredients

• 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)

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Add onion and cook for 5 minutes until it starts to soften. It will turn brown from the cinnamon.

5. 5

   Add cumin and coriander, then gradually add the yoghurt, stirring all the time.

6. 6

   Add the tomato paste and mix in well, reduce the heat.

7. 7

   Put the chicken and its marinade into the pan and cook for about 5 minutes.

8. 8

   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.

9. 9

   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.

10. 10

    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.

11. 11

    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.