Cardamom Ginger Chicken Curry
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1.5lb chicken breast cut in cubes
  • 1 cup of finely chopped red onion
  • 2 serrano chilies minced
  • 2 tbsp. chopped ginger
  • 1 cup coconut milk
  • ¼ tsp. black mustard seeds
  • 2-3 dried Kashmiri chilies
  • ¼ tsp. turmeric powder
  • 1 tsp. chili powder
  • 1 tsp. garam masala
  • 1 tsp. whole dried cardamom pods
  • 1 tsp. coriander seeds
  • ½ tsp. fennel seeds
  • 3-4 dried bay leaves crushed
  • 2 tbsp. coconut oil
  • 1 tsp. rice wine vinegar
  • 1 tbsp. ghee (optional)
  • 2 tbsp. chopped cilantro
  1. Toast the whole spices (cardamom pods, coriander seeds, fennel seeds and dried bay leaves) on a dry skillet on medium heat for 1 to 2 minute stirring continuously till fragrant. Allow the spices to cool before grinding to a fine powder.
  2. With motor and pestle crush the chopped ginger to a wet paste, this allows the fibers to dissolve better in the curry.
  3. Season the cubed chicken with salt, black pepper and a dash of turmeric powder.
  4. In a medium size skillet, heat up the coconut oil with ¼ tsp black mustard seeds; allow them to crackle before adding the dried Kashmiri chilies.
  5. Sauté in the minced serrano chilies and the red onions, season them with salt and black pepper.
  6. Once the red onions are soft and translucent add the ground spices from step one along with turmeric and chili powder.
  7. Toast the spices for 30 seconds; add the ground ginger and coconut milk. Allow the curry to reduce and thicken (2-3minutes on medium heat stirring occasionally). Check for seasoning; add salt and black pepper as needed.
  8. Add the cubed chicken and cook covered on low medium heat for 5-6 minutes till fully cooked, stirring occasionally.
  9. Lastly stir in rice wine vinegar and garam masala.
  10. An optional decadent touch, add 1 tablespoon of ghee.
  11. Garnish with chopped cilantro and enjoy with rice or chapatti!
Recipe by Tikkaa at