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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:

1. Cut the chicken fillets in half.
2. Remove the seeds from the cardamom pods and crush them in a pestle and mortar.
3. Mix the ginger, garlic, cardamom, pepper, grated lemon rind and 3 TBS of the yoghurt together.
4. Spread this paste over the chicken breasts and leave to marinate overnight.
5. 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.
6. Take the chicken out of the pan and fry the onions until soft.
7. Add the coconut milk and remaining yoghurt to the pan.
8. Bring to the boil.
9. Add the whole chillies and let the sauce simmer for about 10 minutes.
10. Add the sealed chicken pieces and simmer gently till the chicken is cooked through. This will take about 5 minutes.
11. Remove the chicken pieces and thicken the sauce with a little maizena mixed with water if the sauce is too thin.
12. Replace the chicken, check the seasoning, add the lemon juice and chopped coriander and serve with Basmati Rice.

Serves 4