Spiced Coconut Chicken with Cardamom Recipe
 You need to plan ahead to make this
luxurious chicken curry. The chicken legs are marinated overnight in an
aromatic blend of yogurt and spices before being gently simmered with hot
green chilies in creamy coconut milk. Serve with rice.
Ingredients: (Serves 4)
1.6 kg/3½ lb large chicken drumsticks
30 ml/2 tablespoons sunflower oil
400 ml/14 fl oz coconut milk
4-6 large green chilies, halved
45 ml/3 tablespoons finely chopped cilantro
(coriander)
Salt and ground black pepper
Natural (plain) yogurt, to drizzle
For the marinade:
15 ml/1 tablespoon cardamom pods
15 ml/1 tablespoon grated fresh root ginger
10 ml/2 teaspoons crushed garlic
105 ml/7 tablespoons natural (plain) yogurt
2 fresh green chilies, seeded and chopped
5 ml/1 teaspoon ground cumin
5 ml/1 teaspoon ground cilantro (coriander)
5 ml/1 teaspoon ground turmeric
Finely grated rind and juice of 1 lime
Method:
Make the marinade. Smash the cardamom pods
in a pestle so the seeds separate from the husks. Discard the husks. Put
the cardamom seeds, ginger, garlic, half the yogurt, green chilies, cumin,
cilantro, turmeric and lime rind and juice in a blender. Process until
smooth, season and pour into a large glass bowl.
Add the chicken to the bowl and toss to
coat. Cover and marinate in the refrigerator for 6-8 hours, or overnight.
Heat the oil in a large, non-stick wok over
a low heat. Add the chicken, reserving the marinade. Add the chicken to
the wok and brown all over, then add the coconut milk, remaining yogurt,
reserved marinade and green chilies and bring to the boil.
Reduce the heat and simmer gently,
uncovered, for 30-35 minutes. Check the seasoning, adding more if needed.
Stir in the cilantro, ladle into warmed bowls and serve drizzled with
yogurt.
Happy Cooking,
Carol |
