Ingredients
-
2/3
-
1/2
-
4
-
1 1/2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
2/3
-
-
-
-
-
Directions
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.,We enjoyed this dish a lot! As stated it is mildly spiced, I would probably add more the next time. I had roasted chicken on hand, so I cooked the spices a little in the butter then proceeded with the sauce, adding the cooked chicken where the recipe states. I served this over Recipe #423902 along with Garlic Naan. Thanks English_Rose for sharing. Made by one of the Unrulies Under the Influence for ZWT6.,This is such an aromatic and delicious blend of flavors; we ate up every drip of it. Okay, it’s an indulgence and you can’t have it often but it is a great special meal and I will make it for guests next time. I bought all the ingredients and then didn’t realize until it was time to make it that I needed a mortar & pestle which I did not have. I just put the seeds (from the cardamom pods) into my blender and then had a good go at them with a meat tenderizing “hammer”. I was concerned that they might still be in too big of pieces (they were definitely not powdered) but I took a chance and we never noticed them in the final (yummy) dish so they were obviously small enough. Everything else I followed exactly and served with basmati rice and a side of carrots and green beans. Oh so good! Thanks, English Rose!
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Steps
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1
Done
|
Mix the Yogurt With the Cornstarch and Set to One Side. Cut Each of the Chicken Breasts Into 3 or 4 Chunky Pieces. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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). |
|
5
Done
|
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. |
