Cardamom butter chicken – absolutely delicious.

23 Mar

This is a fantastic curry, fragrant and creamy and not too hot.  It suited my palate perfectly.  A large number of cardamoms are used in the recipe so here is a little information on this aromatic spice.

  • Cardamom is the dried, unripened fruit of the perennial Elettaria cardamomum. Enclosed in the fruit pods are tiny, brown, aromatic seeds which are slightly pungent to taste.
  • Throughout the Arab world, Cardamom is one of the most popular spices, with Cardamom coffee being a symbol of hospitality and prestige.
  • The spice is also very popular in the Scandinavian countries where it is used more extensively than cinnamon.
  • Cardamom is one of the oldest spices in the world, and the most popular spice in ancient Rome was probably cardamom. It is the world’s second most expensive spice, saffron being the most expensive.
  • In the Canterbury Tales, cardamom is “the spice of paradise.”
  • A member of the ginger family, cardamom can be traced as far back as the 4th century.
  • It makes appearances in famous written tomes like The Bible and The Arabian Nights.
  • The spice has been used as a form of bartered currency in India for centuries, and now is cultivated in roughly half a dozen exotic locations across the globe.
  • Most closely associated with Indian, Middle Eastern, and Scandinavian cuisine, cardamom has had many uses throughout its long life. Its enticing aroma was said to have been used as perfume by the Greeks and Romans, while the Egyptians used it to freshen breath. The spice is more commonly used in the complex curry and masala dishes of Indian and Middle Eastern cuisine. Scandinavian cookery uses it in baked goods such as pastries and breads, while Turkish and Arabic cuisines throw it in with pilafs and other flavorful rice dishes. The spice adds dimension to pickles, and to a surprising array of beverages including Russian liqueurs, various mulled wines and punches, Indian and Moroccan sweet drinks, and Arabic coffee.
  • Cardamom blends very well with other spices and is therefore found in numerous spice blends, including Moroccan ras el hanout (cardamom, cassia, mace, clove, cumin, rose petals, etc.), Middle Eastern zhug (cumin, cardamom, garlic, chilli), and Indian garam masala (cumin, coriander, cardamom, pepper, clove, mace, cinnamon, etc.). (Courtesy of Foodreference and Professor’s House websites)

The recipe was in the June edition of Good Food.  Here is a link to it on their website

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