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    Cardamom Chicken


    Source of Recipe


    Sanjiv Singh

    List of Ingredients





    1 whole chicken breast, skinned & boned
    1 tsp hot chili oil or peanut oil -- (1 to 2)
    2 cloves garlic, thinly sliced
    6 cardamom pods
    1 teaspoon ground coriander
    1 fresh chile, seeded and chopped
    (up to 4)
    2 tablespoons coconut cream
    2 tablespoons roasted peanuts

    Recipe



    Note: look for boxed coconut cream in the freezer section of your supermarket. Rinse the chicken breast; pat dry and cut in half. In a large skillet, heat the oil over medium heat. Add the garlic, cardamom pods, and coriander. Add chicken and brown lightly on all sides. Add the chiles, seeded and finely chopped, and stir- fry for 12-15 minutes. Stir in the coconut cream (if stiff paste forms, cut into chunks first, then add and stir until melted). Add up to 1/2 cup more water as needed to thin sauce to the consistency of cream (this will depend on the form of coconut cream used). Heat through and serve hot with the peanuts on top. Serves 2.

 

 

 

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