Chicken Curry with Cardamom
- 5 tablespoons olive or canola oil
- Two 2-inch cinnamon sticks
- 8 cardamom pods
- One 3 1/2-pound chicken, cut up into 1012 serving pieces
- 2 cups chopped onions
- 2 cloves garlic, finely chopped
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper, or to taste
- 2 medium tomatoes, chopped
- 4 cups chicken stock
- Salt
- Pour the oil into a large, wide saute pan and turn heat to high.
- When hot, put in the cinnamon and cardamom.
- Ten seconds later, put in as many chicken pieces as will fit easily and brown them until golden on all sides.
- Remove to a bowl, leaving the whole spices behind in the pan.
- Brown the remaining chicken the same way, removing pieces to a bowl.
- Add the onions to the pan, turning heat down to medium, and saute them until they start to brown lightly at the edges.
- Add the garlic and stir a few times.
- Now add the coriander, cumin, turmeric, and cayenne.
- Stir once or twice.
- Put in the tomatoes.
- Stir them until they begin to soften.
- Return the browned chicken and all accumulated juices to the pan, along with the chicken stock, 1/2 teaspoon salt if the stock is salted, 1 teaspoon if it is not, and bring to a boil.
- Cover, turn heat to medium, and cook somewhat rapidly for 15 minutes.
- Remove cover and turn heat to high.
- Cook, stirring now and then, until only a thick sauce remains.
olive, cinnamon sticks, pods, chicken, onions, garlic, ground coriander, ground cumin, ground turmeric, cayenne pepper, tomatoes, chicken stock, salt
Taken from www.epicurious.com/recipes/food/views/chicken-curry-with-cardamom-373784 (may not work)