Spicy chicken with coconut and cardamom
This recipe requires preparation in advance!
A spicy coconut dish which uses lots of cardamoms, an unusual spice, the scent of which always reminds me of Ralgex! However, once cooked it just imparts a warm flavour, nothing like the smell of a Gym!
This needs to be prepared a day in advance for the marinade to penetrate the chicken pieces.
| Spicy chicken with coconut and cardamom | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | 1659 |
| Ready in: | 1 hour, 9 minutes |
| Prep. time: | 24 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 7th June 2014 |
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Best recipe reviewNot the usual Indian meal 4.7/5 This is great if you want a change from the normal take-away. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- cooking the chicken
- 1.6 kg (3.5 lb) chicken drumsticks
- 2 tablespoons sunflower oil
- A grind of black pepper
- 400ml can coconut milk
- 4 large green chillies de-seeded and finely chopped into rings
- the marinade
- 1 teaspoon turmeric powder
- 1 scant tablespoon cardamom pods in their shells (brown and/or green)
- 1 tablespoon crushed garlic
- 2 tablespoons of ginger root, peeled and grated (use any juice too!)
- 2 green indian chillies, deseeded and thinly sliced
- 1 teaspoon freshly ground cumin seeds
- 1 teaspoon freshly ground coriander seeds
- 80 ml plain natural yogurt
- Zest and juice of one lime
- to serve
- Chopped coriander leaves
- 20 ml yogurt drizzled over the dish
-
After 30 seconds of shaking!
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Marinade ingredients, ready to mix.
Method
- Remove the skin from the chicken drumsticks.
- Cut 3 or 4 deep slashes, right down to the bone of the drumsticks so the marinade can penetrate the flesh.
- Add the chicken drumsticks to a large Lock and Lock box.
- Using a pestle and mortar, crush the shells of the cardamom pods to release the seeds. Discard the shells.
- Crush the cardamom seeds in the pestle and mortar and add to the chicken pieces.
- Add the remaining marinade ingredients to the lock and lock box, close the lid and shake violently for 30 seconds. That's the mixing done!
- Leave in a cool place overnight to marinate, shaking now and then.
- Heat the oil in a wok or large pan and add a good grind of black pepper
- Remove the chicken and set the marinade to one side.
- Gently brown the chicken all over.
- Add the coconut milk and the reserve marinade and ring to the boil.
- Simmer for 35 minutes.
Serving suggestions
Serve with chopped coriander leaves and a drizzle of yogurt, accompanied by plain rice
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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