Cardamom Chicken Curry

Cardamom Chicken Curry
  • 4 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time


Add all
  • 1 lb
    (450 g)

    boneless chicken breasts, cubed

  • 2

    onions, cut into strips

  • 2 tsp.
    (10 mL)

    ground coriander

  • 2 tsp.
    (10 mL)

    ground cardamom

  • 1 tsp.
    (5 mL)


  • 1 tsp.
    (5 mL)

    chili powder

  • 19 oz
    (540 mL)

    diced tomatoes, undrained

  • 1/2 cup
    (125 mL)


  • 2 tsp.
    (10 mL)

    corn starch

  • 3/4 cup
    (190 mL)

    plain firm yogurt


In a large skillet, heat a little oil and add chicken. Cook over medium-high heat about 5 minutes or until browned. Remove chicken and set aside.

In the same skillet, brown onions and spices, stirring, for 3 minutes or until softened.

Add tomatoes, reserved chicken and water. Simmer for 30 minutes or until chicken shows no pink.

In a small bowl, mix cornstarch with a little cold water and stir into skillet, mixing thoroughly. Bring to a boil and cook 2 minutes or until sauce thickens.

Lower heat, stir yogurt into chicken mixture. Cook, keeping under a boil, until curry is piping hot. Serve.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007