Spicy chicken with coconut and cardamom
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
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
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