Curried Chicken in Cardamom Infused Coconut Sauce
I remember the time when back in India many moons back we used to live in a joint family. My grandparents, uncles, aunts & cousins all lived in a big house, ate all together in one long dining table. Sunday afternoon lunches were always beautiful times when everyone was home, relaxed & talking for hours over food. Even tho’ I might have been only about 6 or 7 years old, I still remember that one of the dishes used to be mutton curry or chicken curry. The hot steaming curry, used to be placed at the center of the table, & all us little kids eyed it with utmost enthusiasm, while waiting for our turns.
Later years during grade school we all moved in to nuclear families but still stayed near to one another. We also still had Sunday afternoons Mutton curry, & sometimes Chicken curry which my mom would make. Now away from my own country and relatives, Thanksgiving time always reminds me of the long dining table and all of us sitting together to have food, and discuss our week and most of all the good times we had together as a big loving family.
Everytime the aroma of the dish fills the air…it is reminder to me to be thankful for everything, my family & friends, and every memory I cherish…not just for a day but everyday.
This is being sent to WFD-Time to be Thankful hosted by Ivy & Giz.
Ingredients:
- 4 Chicken Breasts Boneless, Skinless & cubed in to 1″ pieces
- 2 Medium sized Potatoes Peeled & Cubed
- 2 medium Onions Cut into half and sliced thinly into half moons
- 2″ piece of Ginger peeled and ground into paste
- 5 cloves of Garlic mashed
- 1/2 Cup Tomato Puree mixed with 1/2 cup water
- 1 teaspoon Turmeric
- 3 Teaspoon Red Chilli Powder (Optional)
- 4 Cloves
- 8 Small Green Cardamoms
- 2″ Cinnamon stick
- 3/4 Cup of Coconut Milk
- 5-6 Tablespoons of Oil
- Salt
- 1/2 Teaspoon Sugar
- 1/2 Cup Chopped Cilantro
Preparation:
Grind the seeds of 8 Green Cardamoms and mix it with the Coconut Milk and Keep aside.
Heat Oil in a deep Pan. Add the Cloves, & Cinnamom Sticks. When they start to sizzle, add the sliced Onions & the sugar. Fry till they are glazed & slightly brown.
Add the cubed chicken, salt, Turmeric & Chilli Powder & fry the Chicken tossing them often till they are light brown on almost all the sides.
Add the Potatoes, mashed Garlic, the ginger paste, & Tomato Puree fry at medium heat till the oil starts to bubble up and the mix leaves the sides of the pan. Be careful to scrape off the bottom of the pan often to prevent it from burning. If you feel the bottom is sticking too often, feel free to add few spoons of water.
Add the coconut milk with cardamom & cover & cook till the chicken pieces are tender.
Switch off the heat & garnish with chopped cilantro.
Serve with Flat Breads or Cumin Flavored Rice.
Very Elegantly Delicious ! The curry tastes even better when it is allowed to sit for a few hours, allowing the flavors of the spices to blend in & infuse.
Related Posts:
Murgh Malai Tikka (Skewered Creme & Herb marinated Chicken)
Sheekh Kabab with Jeera Rice (Skewered Chicken with Rice)
Tags: Cardamom, chicken, chicken curry, chicken curry recipe, chicken curry with coconut milk, chicken curry with coconut sauce, chicken curry with potaotes, coconut milk, cooking poultry, curried chicken, curry, curry spices, curry with spices, delicious chicken curry, Garlic, ginger, how to make chicken curry, Indian chicken curry, Meat & Poultry, onion, recipe, spice, spices, tomato
November 18th, 2008 at 4:29 pm
Wonderful pre-description for your recipie. It brings in for me nostalgic feelings..back home, in India……joint family n together-lunches…those were some days !!
…I will soon try this chicken out. It looks delicious and yummy !
November 18th, 2008 at 5:31 pm
Soma, I am salivtaing seeing your divine curry.The gavy looks awesome. U have got nice curry recipes and I have bookmarked them.
November 18th, 2008 at 8:46 pm
I love curried chicken and it’s early in the morning and I feel like eating some. Thanks for participating in the WFD event.
November 19th, 2008 at 3:00 am
What a gorgeously tempting recipe! what a treasure trove you are!
November 19th, 2008 at 3:18 am
Wow wat a fabulous recipe…looks divine n loved the gravy…yummy…
November 19th, 2008 at 5:30 am
DELICIOUS. Just wanted to gobble up that sppon nwith chicken and the thick sauce. Bookmarking this for making.
November 19th, 2008 at 5:23 pm
This looks wonderful. I’ve never made Indian food from scratch, but that’s next on my list. I’ve used vanilla soymilk in place of coconut milk before because I generally don’t care for the taste of coconut milk for some reason, would it work in this case you think? Otherwise this looks like a delicious and healthy meal!
November 19th, 2008 at 9:49 pm
Soma … I have grown up in a joint family too .. and your post brought back memories … which any way never go away … just lie dormant in the daily grind.
The curry looks so tempting I feel like picking up a cube.
I did make a chicken in coconut sauce … the flavour of green cardamom always gives an awesome taste any day.
November 20th, 2008 at 8:11 am
wonderful! will try it and tell you, for sure!
November 20th, 2008 at 12:33 pm
this looks delicious Soma!
November 20th, 2008 at 2:53 pm
[...] and I am humbled that many trust me, not a typical emotion when it comes to administrators. CURRIED CHICKEN IN CARDAMOM INFUSED COCONUT SAUCE by Soma, of eCurry, from [...]
November 20th, 2008 at 6:38 pm
That looks really tasty!
November 21st, 2008 at 7:36 am
I want that Now!
I loved reading the post and it reminds me of my childhood also…
hugs and smiles
December 8th, 2008 at 10:36 am
I would so love a bowl of this with some rice…oh my it looks just wonderful. I have yet to make myself a good curry, I am bookmarking this!
Thanks for visiting my blog! First time here and loving it!
December 10th, 2008 at 2:11 am
trie a variation of this, but without coconut milk – i had to use dried cocnut i the onion paste – the finicky sonny boy does not like onion pieces.
It tuned out heavenly. You won’t believe but this is my first trial at making a proper Indian curry with chicken. I am happy! thanks a lot for the recipe!
December 10th, 2008 at 7:08 am
you don’t mind my linking to your post?
May 11th, 2009 at 1:20 pm
I’ve still got this dish on the stove and it doesn’t look exactly like your photos. I think I used too much coconut milk, but it smells good! Looking forward to dinner.
Thanks for the great recipe!
May 24th, 2009 at 7:29 pm
I’ve just made this wonderful dish for the second time in two weeks. My husband thinks it’s at least as good as restaurant curry (and the restaurant we have here is good). It’s really not that much work for such a great dish especially if you have an enameled cast iron pot to make it in and slowly simmer it for a good while. YUM!
June 2nd, 2009 at 5:27 am
I wish I hadn’t looked at your pictures! I wasn’t hungry till I saw the ones for this curry.
July 18th, 2009 at 3:23 am
Wusthof 7-pc. Gourmet Cutlery Set With Wood Block…
I remember the timewhen back in India many moons back we used to live in a joint family. My grandpar [...]…
July 20th, 2009 at 4:02 pm
I love this! I made this last weekend and I am going to publish a post about it (and I will link it to your blog, for sure
)
Thanks for sharing this recipe!
Thanks Karine:-)
August 20th, 2009 at 2:14 pm
[...] Curried Chicken in Cardamom Infused Coconut Sauce | eCurry – The … [...]
September 29th, 2009 at 2:05 pm
I tried this last night and it was awesome! I had to use canned tomato sauce as I was out of tomatoes, but it still turned out awesome… next time I will use fresh tomatoes. It’s definitely a keeper
Thanks for sharing!
Dear Meeso, Thanks a lot for letting me know. & am so glad that you liked it.
hugs
Soma
April 21st, 2010 at 7:27 pm
I have made this four times now and appreciate it more with every batch… I tend toward using more cardamom pods, cloves and cinnamon than called for (because mine are old
and I use more coconut milk and tomato puree because I like more sauce, but this is a seriously incredible recipe. My only kerfuffle is the timing of the potatoes… when I follow the recipe they turn out too crisp (underdone), so I’ve taken to frying them ahead of time and them adding them ‘pre-cooked’.
Great job! Thank you!!
Thank you so much for letting me know! i am very happy that it worked out for you