Spicy chicken with coconut and cardamom
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!
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
- 1 teaspoon turmeric powder
- 1 scant tablespoons cardamom pods in their shells (brown and/or green)
- 1 tablespoon crushed garlic
- 2 tablespoon 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
- 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.
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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