Cardamom chicken

Name: Cardamom chicken
Yield: 4
Ingredients: 1 ⅔ kgs Chicken, use the free-range variety, or use 2 breasts and 2 thighs (Main); 30 Cardamom pods; 6 cloves Garlic, crushed; 4 cm Fresh ginger, peeled and grated; 1 ½ tsp Freshly ground black pepper; 1 Lemon, freshly zested; 300 ml Natural yoghurt; 2 Tbsp Ghee, see note below, or use oil; 400 ml Coconut milk; 6 Green chillies, or 1 tsp ground chilli powder; 1 cup Fresh coriander, chopped; 3 Tbsp Lemon juice

for 4 people

Bevan Smith

Riverstone Kitchen chef/owner and food writer.

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Ingredients

1 ⅔ kgs	Chicken, use the free-range variety, or use 2 breasts and 2 thighs (Main)
30	Cardamom pods
6 cloves	Garlic, crushed
4 cm	Fresh ginger, peeled and grated
1 ½ tsp	Freshly ground black pepper
1	Lemon, freshly zested
300 ml	Natural yoghurt
2 Tbsp	Ghee, see note below, or use oil
400 ml	Coconut milk
6	Green chillies, or 1 tsp ground chilli powder
1 cup	Fresh coriander, chopped
3 Tbsp	Lemon juice

Directions

If using a whole bird, joint chicken into 8 pieces.
Remove and discard husks from cardamom pods by lightly crushing them in a mortar and pestle. Grind cardamom seeds to a fine powder. Add garlic, ginger, pepper, zest and ¼ cup of the yoghurt and muddle to a paste.
Coat chicken with paste and marinade in fridge overnight.
To cook, heat the oven to 200C. Heat ghee in a large ovenproof frying pan and brown chicken pieces over a moderate heat. Add remaining yoghurt, coconut milk, chillies and half of the coriander and bring to the boil. Place in oven and cook for 7-10 minutes or until the chicken is cooked.
Remove from oven, stir in the remaining coriander and lemon juice. Season to taste and serve with a bowl of mychucumberon the side or use Laurie'skachumba(it can be spelt different ways).