Organic Cardamom (Elettaria cardamomum)
How to make Kerala-Style Cardamom Chicken Curry…
Heat 2 tablespoons of coconut oil in a heavy pot over medium heat. Add 6 lightly crushed whole cardamom pods, 1 small cinnamon stick, 4 whole cloves, 1 teaspoon of fennel seed, and 8–10 curry leaves. Cook for 30–60 seconds, until fragrant.
Add 1 thinly sliced onion and cook for 8–10 minutes, until deeply softened and beginning to brown. Stir in 3 minced garlic cloves, 1 tablespoon of grated ginger, and 2 sliced green chili. Cook for another minute.
Add 1 teaspoon of ground coriander, ½ teaspoon of turmeric, ½ teaspoon of ground black pepper, and 1 cup of diced tomatoes. Cook for 5–7 minutes, until the tomatoes soften, and the mixture becomes thick and aromatic.
Add 1½ pounds of bone-in chicken pieces and turn them through the spice mixture until well coated. Pour in 1 cup of coconut milk and ½ cup of water, season with salt, and bring to a gentle simmer. Cover and cook for 25–30 minutes, until the chicken is tender. Uncover for the final few minutes if the sauce needs to thicken.
Remove the cardamom pods and cinnamon before serving. Finish with a few curry leaves briefly fried in coconut oil and serve with steamed rice, appam, or flatbread.
