Cardamom And Chicken Curry Recipe Kit Recipe

About this recipe

Indulge in the aromatic flavors of our Cardamom and Chicken Curry Recipe Kit, a perfect blend of spices and creamy coconut milk. This kit includes everything you need to create a rich and flavorful curry, featuring tender chicken pieces and a harmonious mix of cardamom, cinnamon, and other traditional spices. Easy-to-follow steps guide you through chopping, blending, and simmering to achieve a restaurant-quality dish in the comfort of your home. Serve this delectable curry with rice or bread for a complete meal. Order Now on the AnyFeast website or app and bring the taste of authentic curry to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 500 g Onion
• - Chicken Breast
• 500 g Curd
• Loose Cardamom
• 200 ml Sesame Oil
• 100 g Garlic
• 200 g Table Salt
• 50 g Cloves
• 25 g Ginger Garlic Paste
• 50 g Cumin Powder
• 20 g Cinnamon
• 20 g Turmeric Powder
• - Red Chilli Powder
• 500 ml Water

Instructions

1. 1. Gather all ingredients: 300g chicken (cut into medium-sized pieces), 2 medium onions (finely chopped), 2 medium tomatoes (pureed), 1 tbsp ginger-garlic paste, 1/2 cup yogurt, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, 4-5 green cardamom pods, 2-3 cloves, 1-inch cinnamon stick, 2 tbsp cooking oil, salt to taste, and fresh coriander leaves for garnish.
2. 2. Heat 2 tbsp of cooking oil in a deep pan or kadhai over medium heat.
3. 3. Add 4-5 green cardamom pods, 2-3 cloves, and 1-inch cinnamon stick to the hot oil. Sauté for 30 seconds until aromatic.
4. 4. Add the finely chopped onions to the pan and sauté until they turn golden brown, stirring occasionally.
5. 5. Add 1 tbsp ginger-garlic paste to the onions and sauté for another 1-2 minutes until the raw smell disappears.
6. 6. Add the chicken pieces to the pan and cook on medium heat for 5-7 minutes until they are lightly browned.
7. 7. Add 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and 1/2 tsp cumin powder. Mix well to coat the chicken evenly with the spices.
8. 8. Add the pureed tomatoes to the pan and cook for 5-7 minutes until the oil starts to separate from the masala.
9. 9. Whisk 1/2 cup yogurt in a small bowl to ensure it’s smooth, then add it to the pan. Mix well and cook for another 5 minutes.
10. 10. Add 1/2 cup water to adjust the consistency of the curry. Stir well and bring it to a gentle boil.
11. 11. Reduce the heat to low, cover the pan, and let the curry simmer for 15-20 minutes until the chicken is fully cooked and tender.
12. 12. Sprinkle 1/2 tsp garam masala over the curry and mix well. Cook for an additional 2 minutes.
13. 13. Taste and adjust salt if needed. Turn off the heat.
14. 14. Garnish the curry with freshly chopped coriander leaves.
15. 15. Serve hot with steamed rice, naan, or roti.