Ingredients
- ¾ cup (185 ml) oil
- 2 tablespoon garlic minced
- 1 tablespoon ginger minced
- 2.5 lb (1 kg) boneless chicken chunks preferably thigh
- 3.5 lb (12) medium tomatoes chopped
- ¾ cup (185 ml) double cream
- 3 teaspoon salt or to taste
- 2.5 teaspoon red chilli powder or to taste
- 3 teaspoon cumin powder
- 3 teaspoon coriander powder
- 0.5 teaspoon turmeric
- 5 pods green cardamom
- Coriander for garnish
- green chilli for garnish
Instructions
- Heat up oil in a pan. Add the minced garlic and ginger and sauté for 1-2 minutes on high, till they are golden.
- Add the chicken pieces and cardamom pods. Continue to sauté this on high heat till the chicken is no longer pink and is lightly browning, about 5 minutes.
- Add the chopped tomatoes and all the spices. Continue to stir on high heat. The tomatoes will release a lot of their moisture, but you must continue to stir..
- Continue to sauté till all the moisture has dried out and the tomatoes cling to the chunks of chicken, as shown below.
- At this point, add the double cream. Once again, sauté this till it dries down till how it looked like in step 4.
- Garnish with coriander, green chilli, long strips of ginger and a drizzle of cream.
Notes
This curry isn't very spicy. If you would like it to be spicier, I would advise you to add one green chilli alongside the tomatoes, so that its flavour infuses into the curry. The longer you will keep the green chilli in, the spicier the curry will get. If you don't want to add a green chilli, you can just adjust the red chilli powder to your liking.
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