Cardamon chicken curry with naan by Reza mahammad.. my fav chef and Spice prince

Cardamom Chicken Curry

75 ml of vegetable oil
6 cardamom pods, split
3 cm piece of root ginger, peeled and shredded
2 fat garlic cloves, chopped
2 medium onions, diced
1 sprig of curry leaves
1/2 teaspoon of ground turmeric
1/2 teaspoon of chilli powder
1 teaspoon of ground coriander
1 teaspoon of ground cardamom
150 ml of water
500g of tomatoes, finely chopped
2 green chillies, shredded
1 chicken, skin removed and jointed into 8 pieces

To garnish:
1/4 teaspoon of ground cardamom
2 teaspoons of fresh coriander, chopped
A few grinds of freshly milled black pepper

Heat the vegetable oil in a large pan and toss in the cardamom pods. After a few seconds they will begin to sizzle and give off a lovely nutty whiff. As soon as this happens stir in the shredded ginger and chopped garlic, followed by the diced onions and curry leaves. Add a pinch of salt, this helps to speed up the browning of the onions.
Fry the onions over a medium heat until golden. Sprinkle in the turmeric, chilli powder, ground coriander and half of the ground cardamom. Stir and fry for a further minute before adding the water along with the chopped tomatoes and green chillies. Cook down until the sauce has thickened slightly.

Tip the chicken pieces into the pan; add a dash of water and sprinkle in the remaining ground cardamom. Simmer the chicken curry for 20-30 minutes until the chicken is tender and the sauce has thickened. Season to taste with salt and pepper.
Serve garnished with a little more ground cardamom and scattered with chopped coriander and a few grinds of black pepper.

 

Easy naan bread

1. If you use plain flour: Mix the sugar and yeast with the warm water and rest for about 10 minutes. (Can be omitted if you use self-raising flour).
2. Place the flour in a large mixing bowl and add the yeast mixture (for plain flour) or the water (for self-raising flour). Add prestige margarine and salt and mix well. Add some extra water or flour as required. Knead for about 5 minutes on a smooth working surface until you have smooth dough. Place the dough back in the bowl, cover, and leave to rise for 1-1.5 hours in a warm place.
3. To finish off the bread, begin by heating the pan for some 10 minutes until it is red hot. Knead the dough for another 2 minutes and either divide into 4-6 equal portions, or keep in one piece. In any case, roll out to a thickness of about 1 cm. lace the dough on a suitable greased oven plate and grill for 7-10 minutes, turning once or twice. Each time, brush the surface of the bread with some prestige margarine.
Serve warm with Cardamom Chicken Curry