Coconut and Cardamom Chicken Curry

Coconut and Cardamom Chicken Curry

Serves 4


  • 6 boneless, skinless chicken thighs- diced
  • 1 1/4 c. plain yogurt, divided- whipped
  • 1 tsp. ground green cardamom
  • 4 large garlic cloves, smashed and minced
  • 1 inch piece of ginger, smashed and minced
  • zest of 1 lemon
  • 2 tbsp. ghee (may substitute oil)
  • 2 bay leaves
  • 1 can of coconut milk (I used Thai brand lite coconut milk)
  • At least 2 green chilies, more if desired (I used 3 jalapenos, seeded and sliced)
  • 2 tbsp. fresh lemon juice- more if needed
  • small handful fresh coriander (cilantro), stems and leaves- chopped
  • salt, to taste
  • black pepper, to taste


  • Mix 1/4 cup of yogurt, 1/2 tsp. ground cardamom powder, garlic, ginger, some black pepper, salt and lemon zest in a large bowl until it's the consistency of a thick paste.  Add the diced chicken to the paste and stir so that all the chicken is evenly coated.  Set aside at room temperature for 30 minutes or refrigerate for at least 2 hours. Allow meat to come to room temperature before cooking.
  •  Heat the ghee in a large pan (I used my dutch oven) over a medium-high flame and add bay leaves and the marinaded chicken pieces.  Scrape in any additional marinade.  Cook the chicken for about 5 minutes or until the pieces begin to brown.  
  • Add 1 cup of whipped plain yogurt and 1 can of coconut milk to the chicken.  Stir well.  The curry will be very, very runny at this point.  That is okay.  Allow the curry to come to a boil then turn the heat to medium, toss in the remaining 1/2 tsp. of cardamom powder, the chopped coriander and green chilies.  Turn down the heat to medium.
  • Add a couple tablespoons of lemon juice and allow the curry to simmer for about 20 minutes or until a majority of the liquid has evaporated and the curry is your desired consistency.  Season with salt and pepper to your taste.
  • Serve with rice or roti (Indian bread).  Enjoy!
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