The sweetness of cardamom and coconut milk give a very distinctive and appealing flavor to chicken. Add some commonlyavailable vegetables from the refrigerator, like carrots, potatoes, beans or even mushrooms, to create hearty stew. For a complete meal, serve it with a portion of hot basmati rice, or a flat Indian bread like Toasted Cumin Chapatis with Orange.
– 20 cardamom pods, 3 lbs (1.5 kg) chicken, cut into 2-in (5-cm) pieces.
– 1 tablespoon peeled and minced fresh ginger, 1 tablespoon minced garlic.
– 2 cups (490 g) plain yogurt, whisked smooth, 2 teaspoons freshly-ground black pepper.
– 2 teaspoons freshly-grated lemon zest, 2 tablespoons claried butter.
– 2 cups (500 ml) coconut milk, 6 small fresh green chili peppers, slit in half and deseeded.
– 2 tablespoons chopped fresh coriander leaves (cilantro).
– Salt, to taste, 3 tablespoons fresh lemon juice.
Pry open the cardamom pods and extract the seeds. Grind the seeds to a fine powder using a spice or co�ee grinder; discard the husks.
Place the chicken, ground cardamom seeds, ginger, garlic, yogurt, black pepper and lemon zest in a large bowl. Mix well until the chicken pieces are well coated. Cover and marinate for 4 to 6 hours in the refrigerator.
Heat the claried butter in a heavy-bottomed skillet over medium-high heat. Add the chicken and cook for about 5 minutes on both sides, until brown.
Add the coconut milk, bring to a boil, and then add the chili peppers and fresh coriander. Simmer until the chicken is cooked through, 10 to 12 minutes. Season with salt and stir in the lemon juice.
Food: Cardamom Chicken