Chicken curry with potatoes, cardamom and ginger
This is a rich and succulent chicken curry. The chicken is moist and collapses when it is ready, falling off the bones into tender morsels.
Ingredients
Chicken curry with potatoes, cardamom and ginger
- 4 chicken thighs on the bone
- 4 chicken drumsticks
- 5 tbsp vegetable oil
- 2 medium onions, chopped
- 2 tbsp peeled and finely chopped ginger
- 6 cardamom pods, crushed and seeds extracted
- 1 tsp crushed peppercorns
- 1 tsp chilli powder
- 1/2 tsp turmeric
- 6 cloves garlic, finely chopped
- small stick of cinnamon
- 2 hot red chillies, finely chopped
- 4 medium vine tomatoes, skinned and chopped
- 3/4 cup chopped coriander, plus whole coriander to garnish (garnish optional)
- 500 g small waxy potatoes e.g. nadine (halve potatoes if they are large)
- 1 cup water
Steps
Chicken curry with potatoes, cardamom and ginger
- Remove as much fat from chicken as you can (remove skin from thighs if you prefer, though it does add flavour), rinse and pat dry with paper towels. Heat 2 Tbsp of the oil in a large frying pan over medium-high heat and brown chicken (use a splatter screen to contain splatters if you have one). Transfer chicken to a plate and sprinkle with salt to taste.
- Heat the remaining 3 Tbsp of oil in a deep sauté pan, or gratin pan that can go over the element, on medium heat. Add onions and ginger, stir well, cover pan with a lid and lower heat. Cook onion for around 15 minutes, until tender and lightly golden (remove lid for last few minutes, if necessary, to brown). Add cardamom seeds, crushed peppercorns, chilli powder and turmeric and cook for 30 seconds, then stir in garlic, cinnamon stick and chillies. Add chicken, tomatoes, chopped coriander and potatoes to pan. Stir in water.
- Bring to a gentle bubble, cover with a lid and cook gently for about 45 minutes, or until chicken will fall off the bones with a nudge; stir once or twice during cooking. If liked, serve with extra coriander.