Spicy chicken with coconut and cardamom

From Cookipedia
Jump to: navigation, search


Spicy chicken with coconut and cardamom
Spicy chicken with coconut and cardamom
Servings:Serves 4
Calories per serving:1659
Ready in:1 hour, 9 minutes
Prep. time:24 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:7th June 2014
Please cast your vote on this recipe!
0.00
Vote nowVote nowVote nowVote nowVote now (0 votes)
After 30 seconds of shaking!
Marinade ingredients, ready to mix.
This recipe needs advance preparation!


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.


Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

cooking the chicken

the marinade

to serve

Method

  1. Remove the skin from the chicken drumsticks.
  2. Cut 3 or 4 deep slashes, right down to the bone of the drumsticks so the marinade can penetrate the flesh.
  3. Add the chicken drumsticks to a large Lock and Lock box.
  4. Using a pestle and mortar, crush the shells of the cardamom pods to release the seeds. Discard the shells.
  5. Crush the cardamom seeds in the pestle and mortar and add to the chicken pieces.
  6. 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!
  7. Leave in a cool place overnight to marinate, shaking now and then.
  8. Heat the oil in a wok or large pan and add a good grind of black pepper
  9. Remove the chicken and set the marinade to one side.
  10. Gently brown the chicken all over.
  11. Add the coconut milk and the reserve marinade and ring to the boil.
  12. 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.

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.