Cardamom and Black Pepper Chicken

 If you don't like spicy food, don't eat it :).
 This is an essential Indian curry.

(Original by Madhur Jaffrey,"100 Essential Curries")

Serves 4


For the marinade:

• 6 tbsp onion
• 5 cm (2in) piece fresh ginger
• 2 large garlic cloves
• salt
• cayenne pepper
• freshly ground black pepper
• 450 gr(1 lb)boned and skinned chicken breasts

To cook the chicken:

• 150gr (oz) onions
• corn or olive oil
• 1 medium stick cinnamon
• 8 whole cardamom pods
• 1/2 tsp grounds cumin
• 1/2 tsp ground coriander
• 4 tbsp natural yogurt
• 5 tbsp tomato, grated
• 1 tsp salt
• 1/4 tsp garam  masala
• 2-3 tsp lemon juice

Step One

 To make the marinade, peel and finely chop the onion, ginger and garlic and put them into a blender with 1/2 tsp salt, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, and 3 tbsp water. Blend to a smooth paste, pushing down with a rubber spatula when needed. Cut the chicken breasts crossways into  3mm(1/8 in thick) slices and put in a bowl. Add the marinade and mix well. Cover and refrigerate for 30 min, or up to 3 hours if desired.

Step Two

 Peel the onions and slice into fine half-rings. Pour 3 tbsp oil into a wide, non-stick pan set over a medium-high heat. When the oil is hot, add the cinnamon stick and the cardamom pods. Stir for 10 seconds, then add the onions and fry, stirring at the same time, for 6-7 minutes or until the onion turns a reddish-brown color. Add the cumin and coriander. Stir once. Add the natural yogurt, a tbsp at a time, and stir until it is absorbed. Add the tomato and stir for a minute.

Step Three

 Reduce the heat to medium, add the chicken, together with it's marinade, and cook, stirring, for 3-4 minutes or until all the chicken pieces turn white. Add 175 ml(6 fl oz) water, the salt, garam masala and lemon juice. Stir and bring to a simmer.Reduce the heat to low and cook, uncovered, for 2-3 minutes, stirring now and then.

NOTE the large, whole spices are not meant to be eaten, so before you serve take them out.