Friday, July 01, 2011

Curry-Palooza: Cardamom & Black Pepper Chicken


Since it was my turn to pick the recipe this week, I opted for this simple & aromatic, non-vegetarian curry.
The chicken required little preparation and was quick to put together (other than a 3-hour marination time). I assume it as well with rice as it does with flatbreads or Pitas. Camille served hers with rice & I am assuming from Rocquie's photos that she used flatbread

Without further ado, here's the recipe:

Cardamom and black pepper chicken – Madhur Jaffrey
(Serves 4)

For the mardinade:
6 tbsp onion
2 inch piece fresh ginger
2 large garlic cloves
Salt ½ tsp
Cayenne pepper ½ tsp
Freshly ground black pepper ½ tsp
450 g boned and skinned chicken breasts

To cook the chicken:

150g (5 oz) onions
Corn or olive oil
1 medium stick cinnamon
8 whole cardamom pods
½ tsp ground cumin
½ tsp ground coriander
4 tbsp natural yogurt
8 tbsp tomato, grated
1 tsp salt
¼ tsp garam masala
2-3 tsp lemon juice

Step one: To make the marinade, peel and finely chop the onion, ginger and garlic and put them into a blender with ½ tsp salt, ½ tsp cayenne pepper, ½ tsp black pepper and 3 tbsp water. Blend to a smooth paste, pushing down with a rubber spatula when needed. Cut the chicken breasts 3cm or 1/8 inch slices and put into a bowl. Add the marinade and mix well. Cover and refrigerate for 30 minutes or up to 3 hours if desired.

Step Two: Peel the onions and slice into fine half rings. Pour 3 tbsp oil into a wide, non-stick pan set over a medium high heat. When the oil is hot, add the cinnamon stick and cardamom pods. Stir for 10 seconds, then add the onions and fry, stirring at the same time, for 6-7 minutes or until the onion turns a reddish-brown color. Add the cumin and coriander. Stir once. Add the natural yogurt, a tablespoon at a time, and stir till it is absorbed. Add the tomato and stir for a minute.

Step Three: reduce the heat to medium, add the chicken together with the marinade, and cook, stirring for 3-4 minutes or until all the chicken pieces turn white. Add 175ml (6 oz) water, salt, garam masala and lemon juice. Stir and bring to a simmer. Reduce the heat to low and cook, uncovered, for 2-3 minutes, stirring now and then.

Serve. 

Curry-Palooza is a monthly event & all participants take turns picking random Indian recipes. If you'd like to participate, Please email either Rocquie or myself. 

In order to check out the other participants posts this month, please click on these links: 


6 comments:

Sage Trifle said...

That looks delicious! And, as usual, your dish looks much more authentic than mine. But I'm having fun and learning and cooking food that tastes wonderful.

croquecamille said...

Glad to see your sauce looks similar to mine. It wasn't the most photogenic thing, but it sure tasted good! Thanks for starting up Currypalooza!

Grapefruit said...

Thanks, both.
Yes, it wasn't the most photogenic curry. Add to that, bad lighting and you get one un-appetizing photo!
And all credit goes to Rocquie for starting up Curry-Palooza! ;-)

Beth said...

Your curry looks amazing! Great choice.

Margie said...

Thanks for posting -- and selecting -- the recipe! I always enjoy the surprise of cinnamon in a savory dish. I love your pic, the black & white accent was a great idea.

Hungry Dog said...

This is going on my to-make list--I love cardamom. Thanks for the recipe1

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