A flavorful and aromatic chicken curry inspired by South African cuisine, perfect for a hearty meal.
Heat oil in a large saucepan and sauté the onions with the cardamom pods until softened.
Ensure the onions are cooked until translucent to bring out their sweetness.
Add the chopped tomatoes and cook until they soften and form a sauce.
If the tomatoes are too acidic, add a pinch of sugar to balance the flavors.
Add the chicken pieces and cook until they are lightly browned.
Stir occasionally to ensure even cooking and prevent sticking.
Pound the garlic, ginger, and chili into a paste using a mortar and pestle.
For a smoother paste, add a pinch of salt while pounding.
Add the spice paste to the saucepan along with the cumin, coriander, masala, and turmeric. Stir well.
Toast the spices briefly to enhance their aroma before mixing.
Add the curry leaves and simmer the curry on low heat until the chicken is fully cooked.
Cover the saucepan to retain moisture and cook the chicken evenly.
Garnish with fresh coriander leaves and serve hot over cooked rice.
Chop the coriander leaves just before serving to preserve their freshness.
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