Cardamom Chicken

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 1/2 kg chicken pieces
• 25 cardamom pods
• 4 garlic cloves, crushed
• 3 cm piece gingerroot, grated
• 300 ml thick natural yoghurt
• 1 1/2 teaspoons black pepper
• 1 lemon, rind of, grated
• 2 tablespoons ghee or 2 tablespoons oil
• 400 ml coconut milk
• 6 green chilies, pricked all over
• 2 tablespoons chopped coriander leaves
• 3 tablespoons lemon juice

Recipe

• 1 remove the seeds from the cardamom pods and crushed them in a spice grinder or pestle and mortar.
• 2 in a blender, mix the garlic and ginger with enough of the yoghurt to make a paste, or if you prefer, mix them with a spoon.
• 3 add the cardamom, pepper and grated lemon rind.
• 4 spread this over the chicken pieces, cover, and leave in the fridge over the night.
• 5 heat the ghee or oil in a karhai or heavy-based frying pan over low heat and brown the chicken pieces all over.
• 6 add the remaining yoghurt and coconut milk to the pan, bring to the boil, then add the whole chillies and the coriander leaves.
• 7 simmer for 20-30 minutes or until chicken is cooked though. season with salt, to taste, and stir in the lemon juice.