I have literally grown up on this dish. It comes from “Sindh” the province of my ancestors and its a famous way of making a light (i think that is because it has a sauce of thin consistency and hardly any spices) chicken which we even feed convalescents. Its also comfort food for many!!!! I havent been able to figure out exactly why but the delicate flavor of cardamom with black pepper and ginger is all that there is to the recipe!!! If you like the flavor of cardamom(i love it) then you must try this chicken out. I have used boneless chicken thighs because its succulent. This can be also made with lamb or beef.
400 gramos of boneless, skinless chicken thighs, fat removed and cubed
2 inches piece ginger, grated
6 Nitu Didi cardamom pods, powdered
1 teaspoon or less of black pepper powder
3 red tomatoes grated
2-3 green chillies, chopped fine if you want some spice
8 curry leaves (the original recipe doesnt ask for it but i put it and it enhances the flavor)
a pinch of Nitu Didi turmeric powder
4 tablespoons of cooking oil
coriander leaves chopped
water as needed
Heat the cooking oil in a pan and add the grated ginger and let it cook for a few seconds taking care not to burn. Imediately add the cubed chicken and cook for 5-6 minutes till all the water it lets out dries off. Add the grated tomatoes and cook till the rawness of the tomatoes goes off (that you will know when the tomatoes are all mushy and you can see the oil at the sides of the pan) then add the spices, the curry leaves and coriander leaves and green chillies. Add water as you would need and boil for about 10 minutes. The amount of sauce depends on the amount of water added. I would add about 2 cups to this amount of chicken, Serve hot with white rice , or parathas.
PLEASE NOTE: A piece of my home made lime pickle rests on the top of the rice!!!!!!