from one generation to the next
Cardamom Chicken is a delicious combo of citrus, coconut and coriander, all underscored by the slightly mouth numbing spiciness of fresh cardamom. Don’t be tempted to replace the whole seeds from the cardamom pods with commercially ground spice, you will be disappointed. Using a slurry of cornflour and coconut milk in the sauce will not only thicken it slightly, but it will also prevent the yoghurt and coconut from splitting.
1.5 kg chicken marylands, legs and thighs separated
25 cardamom pods
1 1/2 teaspoons black peppercorns
4 cloves garlic crushed
4cm fresh ginger, grated
300ml natural yoghurt
Zest 1 lemon
2 tablespoons oil
400mls coconut milk
1 tablespoon maize flour
1/2 teaspoon dried red chillis
1 teaspoon sea salt
Juice of half a lemon
1/4 cup fresh coriander leaves, chopped
125g green beans, steamed for 4 minutes.
to prepare the marinade:
Remove the seeds from the cardamom pods and crush them with the peppercorns. Grate the ginger, zest the lemon and crush the garlic. Mix all the marinade ingredients together then spread over the chicken pieces. Cover and refrigerate overnight.
to cook the chicken:
Heat 2 tablespoon of oil over a low heat in a large pan. Thoroughly brown the chicken pieces. Mix 2 tablespoons of the coconut milk with cornflour. Add the remainder of the coconut milk, the slurry of thickened coconut milk and the chilli. Cover and simmer 30 – 40 minutes. Remove from the heat, Add the lemon juice, season with salt and add coriander leaves. Add the beans, stir to combine, serves 4 with rice.