Cardamom Chicken Curry
Author Monica Bhide uses both green and black cardamom in this flavorful chicken curry.
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Cooking tools:
- Mortar and pestle
- Mixing bowl
- Plastic wrap
- Refrigerator
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
Ingredients
- 1 1⁄2 cups plain yogurt, plus more for garnish
- 1 1⁄2 tsp. Kashmiri chile powder
- 1 tsp. ground turmeric
- 1 tsp. kosher salt, plus more to taste
- 12 pods green cardamom, crushed
- 2 lb. skinless bone-in chicken thighs and legs
- 1⁄4 cup canola oil
- 8 whole black peppercorns
- 3 pods black cardamom
- 1 (2") stick cinnamon
- 2 small yellow onions, minced
- 2 cloves garlic, minced
- 2 serrano chiles, stemmed, seeded, and minced
- 1 (1") piece ginger, peeled and minced, plus more julienned for garnish
- 3 tbsp. roughly chopped cilantro, for garnish
- 4 cups cooked rice, for serving
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