Friday, November 5, 2010
20101105 Cardamom chicken
(SOURCE: BBC Easy Cook Magazine)
As I couldn't find cardamom pods, I have replaced them with cardamom powder instead. I would recommend grated ginger instead of finely chopped one. This dish is fragrant and herby, but I am just not a big fan of sweet, coconuty sauce.
2 tbsp plain yoghurt
3 skinless chicken breasts, cubed
1 tbsp vegetable oil
2 tsp cardamom powder
1 onion, finely chopped
1 garlic clove, crushed
a piece of fresh root ginger, finely chopped
400ml can coconut milk
salt and pepper
handful of parsley leaves, chopped
1. Mix the yoghurt, plenty of freshly ground black pepper and a pink of salt in a bowl, add the chicken and leave to marinate for at least 20 minutes.
2. Heat the oil in a large pan, and stir fry the onion, garlic, and ginger for a few minutes. Add the coconut milk and cardamom powder, season, and heat until bubbling.
3. Add the chicken and the marinade and simmer for about 20 minutes, or until cooked through. Scatter with chopped parsley and serve with rice.