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Easy Chicken Curry

Cardamom Chicken Curry


3 cardamom pods

2 tablespoons vegetable oil

2 tablespoons of curry paste (see our recipe for home made pasteJ)

5cm x 5cm cube ginger

2 cloves garlic

1 onion

2 Friars Hat Chillies

500g chicken breast or thigh, roughly diced

2 large bell peppers sliced

5 fresh tomatoes cubed

12 sliced mushrooms

250ml single cream or cream fraiche



  1. Smash the cardamom pods, removing the seeds and discarding the husks before grinding the seeds in a pestle and mortar to produce a fine powder.
  2. Heat the oil in a large pan and add the finely diced ginger, chillies, garlic, onion and ground cardamom.
  3. Next add the diced chicken and stir until evenly coated and sealed on all sides.
  4. Add the curry paste and stir for a couple of minutes until the chicken starts to colour nicely then turn down the heat and add the tomatoes, peppers and mushrooms.
  5. After a few minutes the tomatoes and other veg should start to soften to make a nice rich sauce.
  6. At this stage at the spinach, stir until wilted and then add the cream.
  7. Over a low heat simmer for a further 10 minutes or until you are ready to serve.
  8. Serve with rice and green vegetables.
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