Chicken Cardamom Masala with Basmati Rice

Chicken Cardamom Masala with Basmati Rice


45 minutes




Indian, South Indian




Contains Nuts, Gluten Free, Coeliacs

Making this recipe


50ml sunflower oil

1 onion, finely chopped

1 garlic clove, chopped

3g ginger, freshly grated

3g Turmeric, ground

10g Cardamom Masala

10ml tomato paste

150ml chicken stock

50ml coconut milk

4 chicken breasts, cut into strips

Handful of coriander leaves, chopped

50ml natural yoghurt

50g toasted sliced almonds

4 servings cooked Basmati rice

Salt, to taste


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Thank you to award-winning chef Eyck Zimmer for this recipe:
Heat the oil and gently sweat off the chopped onions and the chopped garlic, without colouring.
Add the grated ginger, turmeric and cardamom masala and sweat for another 2 minutes to release all the flavour of the spices.
Add the tomato paste and sweat for another 1 or 2 minutes before adding the chicken stock and cooking gently for 20 minutes.
Add the coconut milk and boil for a further 3 minutes.
In a separate pan fry off the chicken strips until golden brown, add them to the sauce and simmer gently for 10 minutes.
Chop the coriander and mix with the natural yoghurt and drizzle over the masala.
Sprinkle with toasted sliced almonds and serve with basmati rice.