Chicken Elaichi (Cardamom)
A classic British Indian Restaurant chicken elaichi (cardamom) made with a pre-cooked base sauce. Rich, fragrant and ready in under 20 minutes.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 1 tbspn oil
- ¼ tspn turmeric
- 3 green cardamom pods (See note 1)
- ¼ tspn chilli powder
- 4 curry leaves (dried are ok)
- 300 ml c46 curry base sauce (see note 2)
- 50 gm onions (prepared weight)
- 3 tbspn chopped tomatoes
- 1 tspn chopped ginger
- 3 green chillies (See note 3)
- 1 tspn chopped garlic
- 1 portion g2 pre-cooked chicken
- ¼ tspn salt
- 1 tbspn chopped coriander
- ½ tspn ground coriander
- 2 or 3 tbspn double cream (optional - see note 4)
- ½ - ¾ tspn cardamom seeds (could use powder)
Method
- 1
Crush the 3 cardamom pods to split them open and set aside with the curry leaves.
- 2
Finely dice the onion.
- 3
Finely chop the ginger.
- 4
Finely chop the garlic.
- 5
Crush sufficient cardamom pods to produce ¾ tspn of seeds and crush to a powder in a pestle and mortar (more can be used as a garnish).
- 6
De-seed 2 of the chillies and chop into small 'match stick' sized pieces (See picture).
- 7
Split the 3rd chilli lengthwise and set aside with the other chillies.
- 8
Chop the fresh coriander.
- 9
Heat the oil in a suitable pan and fry the 3 cardamom pods and 4 curry leaves until aromatic.
- 10
Stir in the onion, ginger, garlic and salt and cook, stirring regularly, for .
- 11
Stir in the ground coriander, ground cardamom, turmeric and chilli powder and cook, stirring constantly, for , adding a little c46 base sauce if needed to prevent drying and burning.
- 12
Stir in the chopped tomatoes, chopped and whole green chillies, chicken and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 13
Reduce the heat and stir in the chopped coriander and cream and cook for .
- 14
Serve with rice and garnish with a little fresh coriander and, optionally, a sprinkle of ground cardamom.