Hi all, ave a chutney recipe that calls for Cardamon Pods, slightly crushed to be roasted with other ingredients - can i sub for ground do you think?

kay34 - 2019-02-11 19:47:00

Yes, I would think so - although the pods are easily sourced.

You'll just need to work out how much ground to replace for the whole pods, I'd imagine google will be your friend here.

awoftam - 2019-02-11 21:31:00

Whenever I have bought pre-ground cardamom it has been really weak in flavour. Either it has been padded with the husks or it doesn’t hold its flavour. I suggest you use roasted whole cardamom as specified otherwise there is no point to it.

davidt4 - 2019-02-11 22:56:00

Thanks all, found the whole pods, made my nectarine chutney and OMG, i need more cardamon pods, the chutney is DIVINE

kay34 - 2019-02-18 19:47:00

Cardamon is a divine spice. I adore it..............fantastic in sweet and savory; it has a flavour like no other.

awoftam - 2019-02-18 19:55:00

awoftam wrote:

Cardamon is a divine spice. I adore it..............fantastic in sweet and savory; it has a flavour like no other.

You haven't got a tried and true chicken curry recipe using cardamon have you? I had the most delicious curry with cardamom once, and have never been able to find the right recipe

rainrain1 - 2019-02-18 21:26:00

As david wrote, it's cardamoM. Even some of the chefs on cooking shows get it wrong. Like most spices, freshly crushed/ground gives the best flavor.

schnauzer11 - 2019-02-19 00:54:00

schnauzer11 wrote:

As david wrote, it's cardamoM. Even some of the chefs on cooking shows get it wrong. Like most spices, freshly crushed/ground gives the best flavor.

Cardamom it is!!! I had a feeling it wasn't right but couldn't be bothered checking

rainrain1 - 2019-02-19 07:40:00

The member deleted this message.

rainrain1 - 2019-02-19 08:44:00

rainrain1 wrote:

You haven't got a tried and true chicken curry recipe using cardamon have you? ....

Chicken & Spinach Curry

2 tsp coriander seeds
1 1/2 tsp cumin seeds
3 tab oil or ghee
1 kg boneless chicken thighs in large chunks
4 onions finely chopped
6 cloves
6 green cardamom pods
1 black cardamom pod
10cm piece cinnamon or cassia stick
10 black peppercorns
4 cassia leaves  (or bay leaves if absolutely necessary)
3 tsp garam masala
1/2 tsp tumeric
2 tsp paprika
8cm fresh ginger, grated
4 cloves garlic, chopped
2 tsp salt
1 c thick yoghurt
1 large bunch of spinach
 
Toast coriander & cumin in small pan, grind. (Or use ground spices).
 
Heat oil in large pan and fry chicken over high heat until mildly browned.  Remove from pan.   Add more oil if necessary and fry onions, cloves, cardamoms, peppercorns and leaves, fry gently for about 20 min until starting to brown.  Stir often.
 
Add cumin, coriander, garam masala, tumeric & paprika and stir 1 min.  Add meat, ginger, garlic, salt & yoghurt, 250 ml water.   Cover and simmer until chicken is tender - about 45 min.   Uncover and cook until moisture evaporated.
 
Meanwhile clean spinach, blanch or steam until just softened.   Drain very thoroughly between two chopping boards and chop finely.   Add to chicken and cook 3 - 5 min until hot and well mixed.

davidt4 - 2019-02-19 09:56:00

Chicken Passandra (Lucknow)

serves 4

3 tab ghee
5cm cinnamon stick
4 green cardamom pods, lightly crushed
1 small onion, finely chopped
3cm ginger, grated
3 cloves garlic, grated
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp Kashmiri chilli powder
4 skinless chicken breast or 6 thighs, halved
200g thick yoghurt
2 tab ground almonds
1 tsp salt
100 ml water or chicken stock
2 tab flaked almonds, toasted
fresh coriander to finish

Heat ghee in a large pan over med. heat. Add cinnamon and cardamom, fry 30 sec. dd onion, garlic and ginger, fry 3 min. Add coriander, turmeric and chilli, stir 30 sec.

Add chicken and stir to coat in mixture. Add yoghurt, almonds, salt and stock, bring to a lively simmer, reduce heat and simmer gently until tender and sauce almost dry (30 min for breasts, 60 min for thighs). If the sauce is too liquid remove meat and boil hard to reduce.

davidt4 - 2019-02-19 09:57:00

Ohh thankyou very much davidt4

rainrain1 - 2019-02-19 11:46:00

Does anyone know where you get Kashmiri chilli powder from? is it known as something else?

unknowndisorder - 2019-02-19 19:19:00

Any Indian spice shop will have Kashmiri chilli powder.

davidt4 - 2019-02-19 20:28:00

schnauzer11 wrote:

As david wrote, it's cardamoM. Even some of the chefs on cooking shows get it wrong. Like most spices, freshly crushed/ground gives the best flavor.

Meh who cares! I am sure the spice doesn't mind - it's one I often spell wrong when my fingers fly across the keyboard however strangely enough when I cook with it - regardless of how I spell it - it still tastes the same. Either way.

awoftam - 2019-02-19 21:52:00

Has anyone got the recipe for Nectarine Chutney with cardamom ?

browny36 - 2019-02-19 23:10:00

Got mine from "Together" by Annabel & Rose Langbein - it might be on her website?

kay34 - 2019-02-20 19:09:00

davidt4 wrote:

Chicken Passandra (Lucknow)

serves 4

3 tab ghee
5cm cinnamon stick
4 green cardamom pods, lightly crushed
1 small onion, finely chopped
3cm ginger, grated
3 cloves garlic, grated
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp Kashmiri chilli powder
4 skinless chicken breast or 6 thighs, halved
200g thick yoghurt
2 tab ground almonds
1 tsp salt
100 ml water or chicken stock
2 tab flaked almonds, toasted
fresh coriander to finish

Heat ghee in a large pan over med. heat. Add cinnamon and cardamom, fry 30 sec. dd onion, garlic and ginger, fry 3 min. Add coriander, turmeric and chilli, stir 30 sec.
Add chicken and stir to coat in mixture. Add yoghurt, almonds, salt and stock, bring to a lively simmer, reduce heat and simmer gently until tender and sauce almost dry (30 min for breasts, 60 min for thighs). If the sauce is too liquid remove meat and boil hard to reduce.

I have to tell you I have made this today, and it's beautiful, my kind of curry. I have been trying different recipes for a long while, and this one is top of my pile, the flavours, mmm, mmm, love it!!!

rainrain1 - 2019-02-23 10:32:00

I take it the flaked almonds are garnish? (Made the Lucknow curry tonight and just sprinkled the flaked almonds on top - actually, they were slivered, as that is what I had). Didn't bother with the coriander. Will also be making it again.

unknowndisorder - 2020-01-16 21:53:00

I love the smell and taste of black cardamom....

retired - 2020-01-17 17:29:00

retired wrote:

I love the smell and taste of black cardamom....

So do I. Have you tried it with chocolate? I've made a chocolate and black cardamom jelly that was heavenly (also good with green cardamom).

davidt4 - 2020-01-17 20:03:00