CREAMY CARDAMOM CHICKEN
This is a mildly spiced Persian dish of tender chicken in a creamy, mild sauce. It is easy to make and re-heats very well if made ahead of time.
Provided by English_Rose
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix the yogurt with the cornstarch and set to one side. Cut each of the chicken breasts into 3 or 4 chunky pieces.
- Lightly crush the cardamom pods so that the green husks split open, then remove the little brownish-black seeds from inside. Grind these into a fine powder with a pestle and mortar.
- Heat the oil and butter in a flameproof casserole dish, add the chicken and cook over a medium heat until lightly browned all over. Add the turmeric, cinnamon, coriander and ground cardamom seeds and cook for a further minute.
- Remove the pan from the heat and stir in the broth, grated ginger, lemon juice and the yogurt mixture. Return the pan to the heat, bring to a simmer and leave to cook gently for 15 minutes until the chicken is tender. (You can now set the dish aside until later if you wish).
- Mix the cream with the ground almonds, stir into the chicken and simmer for 2-3 minutes. Season to taste and serve, garnished with sprigs of cilantro.
Nutrition Facts : Calories 604.8, Fat 48.4, SaturatedFat 18, Cholesterol 162.4, Sodium 275.4, Carbohydrate 7.4, Fiber 2.9, Sugar 1.4, Protein 36.6
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