Cardamon is a deliciously fragrant spice. When combined with the sweetness and pungency of papaya it creates a chicken curry that is fragrant and full of flavour.
- 4 chicken breasts (500g) cut into 2cm chunks
- 2 garlic cloves, finely chopped
- 3cm fresh ginger, finely grated
- Rind of 1 lemon
- Juice of 1/2 a lemon
- 4 Tbsp coconut milk
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp kashmiri chili powder
- 1/4 tsp ground turmeric
- Salt and pepper
- 25 curry leaves
- 10 green cardamon pods
- 1 onion, sliced
- 200ml coconut milk
- 200ml water
- 1 Tbsp ghee or coconut oil
- 400g firm papaya
- 1 large red chilli pepper – whole, pricked all over
- 1 large green chilli pepper – whole, pricked all over
- Combine all of the marinade ingredients in a bowl and put in the fridge for about an hour.
- Heat the ghee or coconut oil in a frying pan.
- Add the curry leaves and cardamon pods and fry until fragrant
- Add onion and fry until soft.
- Add the chicken with the marinade, and brown all over.
- Add coconut milk and water, and cook for 10 minutes
- Add papaya and chillies and cook for another 5 minutes
- Serve with rice or cauliflower rice
The papaya (also known as papaw, or pawpaw) is native to the tropics of the Americas, perhaps from southern Mexico and neighbouring Central America. However, it is now grown in most tropical countries and can be found used in many cuisines. The ripe fruit of the papaya is usually eaten raw, without skin or seeds, but can also be used in curries. The unripe green fruit can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked. The fruit is rich in papain, and can be used for tenderizing meat and other proteins. The black seeds of the papaya are edible and have a sharp, spicy taste. They are sometimes ground and used as a substitute for black pepper.
Music to go with it…
Listen on Spotify: Warpaint – Warpaint