Ingredients:
500gms filleted chicken breasts
25 cardamom pods
4 garlic cloves, crushed
3cm piece fresh ginger, finely grated
350ml plain yoghurt, drain off excess liquid
1 tsp fine white pepper
Grated rind 1 lemon
60 ml oil/ ghee
2 onions, peeled and finely chopped
400ml coconut milk
2 TBS chopped coriander
45ml lemon juice
2 green chillies – leave whole and prick all over
Method:
- Cut the chicken fillets in half.
-
Remove the seeds from the cardamom pods and crush them in a pestle and mortar.
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Mix the ginger, garlic, cardamom, pepper, grated lemon rind and 3 TBS of the yoghurt together.
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Spread this paste over the chicken breasts and leave to marinate overnight.
-
Heat the oil/ ghee over low heat and carefully fry the chicken pieces for a couple of minutes, until they turn white on both sides.
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Take the chicken out of the pan and fry the onions until soft.
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Add the coconut milk and remaining yoghurt to the pan.
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Bring to the boil.
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Add the whole chillies and let the sauce simmer for about 10 minutes.
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Add the sealed chicken pieces and simmer gently till the chicken is cooked through. This will take about 5 minutes.
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Remove the chicken pieces and thicken the sauce with a little maizena mixed with water if the sauce is too thin.
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Replace the chicken, check the seasoning, add the lemon juice and chopped coriander and serve with Basmati Rice.
Serves 4
