22-01-2021, 02:25 PM
1
Cardomom chicken recipe
I saw this recipe in the Mail a couple of weeks back and tried it for lunch today, a lovely fresh tasting mild curry and definitely a keeper!Cardamom chicken
This is a gorgeous, creamy dish, delicately flavoured with cardamom.
Serves 4
■ Prep 15 mins ( prep took me 30mins)
■ Cook 30 mins
Per serving 305cals Protein 31g Carbs 8g Fat 16g Fibre 3g
■ 2tbsp olive, coconut or rapeseed oil
■ 1 large onion, peeled and finely chopped
(I used ground ginger, half teaspoon)
■ 2 large red peppers, deseeded and cut into roughly 2cm chunks
■ 8 cardamom pods, lightly crushed
■ 5-6 boneless, skinless chicken thighs (around 550g/1lb 4oz total weight), trimmed of fat and quartered
(I used 2 chicken breast fillets cut into around 1" cubes)
■ 20g (¾oz) fresh root ginger, peeled and finely chopped
■ 1tsp cumin seeds (I will use powder next time)
■ ½tsp crushed dried chilli flakes
■ 1tsp garam masala
■ 400ml (14fl oz) chicken stock (made with 1 stock cube)
■ Sea salt and freshly ground black pepper
■ 4tbsp full-fat crème fraîche or double cream (around 50g/1¾oz)
Heat the oil in a large frying pan, add the onion, peppers and cardamom and fry over a fairly high heat for 5-6 minutes, or until the onion is browning, stirring occasionally.
Add the chicken and ginger and cook for a further 3 minutes, stirring. Sprinkle with the cumin, chilli and garam masala and fry for 30 seconds more, stirring. Pour the stock over, season well and bring to a gentle simmer. Cook for 20 minutes, or until the chicken is tender and the sauce is reduced, stirring occasionally. Add the crème fraîche and cook for a final 1-2 minutes, stirring.
Serve topped with coriander, roasted cauliflower and large portions of cooked green vegetables.
(I served it with a small portion of couscous, worked out perfectly)
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