Spicy chicken with coconut and cardamom
From Cookipedia
This recipe needs advance preparation!
An spicy coconut dish which uses lots of cardamons, 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
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
- 1 large can coconut milk
- 4 large green chillies de-seeded and finely chopped into rings
the marinade
- 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
- 100 ml plain natural yogurt
- Zest and juice of one lime
to serve
- Chopped coriander leaves
- A drizzle of yogurt
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