This marinated chicken curry gets its distinct flavor from our slightly smoky, camphor-like Coarse Cut Black Cardamom. It's finished with yogurt for a tangy, cooling effect and a pleasant contrast of flavors.
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients
Serves 4
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2 Cups Plain Yogurt, divided
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1 1/2 Teaspoons Chili Powder
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1 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Fine Ground Black Pepper
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1 Tablespoon Coarse Cut Black Cardamom
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1 Teaspoon Ground Turmeric
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1/4 Teaspoon Organic Ground Cinnamon
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2 Pounds Boneless, Skinless Chicken Thighs
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1/4 Cup Vegetable Oil
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1 Large Yellow Onion, minced
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2 Cloves Garlic, minced
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1 Tablespoon Fresh Ginger, minced
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2 Serrano Chiles, thinly sliced
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1/3 Cup Water
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2 Cups Basmati Rice, cooked
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1/4 Cup Fresh Cilantro, chopped
Directions
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Combine 1-1/2 cups yogurt, chili powder, salt, pepper, black cardamom, turmeric, cinnamon and chicken in large re-sealable bag, then squish around to combine.
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Refrigerate overnight or up to 24 hours.
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Heat oil in large Dutch oven over medium heat. Add onions, garlic, ginger and chiles and cook, stirring often, until tender, about 7 minutes.
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Add chicken and marinade and bring to a boil. Cook, flipping chicken occasionally, until most marinade has evaporated, about 25 minutes.
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Add water, reduce heat to low and simmer until sauce has thickened.
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Taste and adjust seasonings. Serve alongside rice, garnished with cilantro and dolloped with remaining 1/2 cup yogurt.