19 September 2014,17:06 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Lightly crush cardamom pods, remove seeds and discard pods.
  • Put the seeds and the remaining curry paste ingredients in a blender to a smooth paste.
  • Heat oil in a large frying pan, and fry the chicken until brown. Set aside.
  • Add the remaining oil and the curry paste to the pan cook over medium heat until fragrant.
  • Add the tomatoes and coconut milk. Simmer covered for 15 minutes
  • Add the chicken to the sauce and simmer uncovered for 5 minutes or until cooked.



  • 1.5 kilogram chicken, washed, cleaned and cut into medium size pieces.
  • 4 tomatoes finely chopped
  • 200 ml coconut milk
  • 5 tablespoon sesame oil
  • Salt to taste

For the curry paste

  • 15 cardamom pods
  • 2 inch piece of ginger chopped
  • 5 cloves of garlic crushed
  • 3 teaspoon peppercorns
  • 2 cinnamon stick
  • 2 onions thinly sliced
  • 2 teaspoon cumin powder
  • 2 teaspoon coriander powder
  • 2 teaspoon garam masala

3 comments for “Hyderabadi Chicken with Cardamom”

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