Ian Thorpe by Ian Thorpe

Author:Ian Thorpe
Language: eng
Format: epub
Publisher: Hardie Grant Books
Published: 2011-06-14T16:00:00+00:00

Cardamom chicken

NOT ALL INDIAN FOOD NEEDS TO BE HOT. THIS IS A MILD CHICKEN CURRY SPIKED WITH CARDAMOM AND LEMON ZEST, AND IT ALSO HAS EIGHT GREEN CHILLIES, BUT THEY ARE PRICKED WITH A SKEWER AND ADDED WHOLE TO ADD FLAVOUR WITHOUT TOO MUCH HEAT AT ALL.

Put the cardamom seeds and peppercorns in a mortar and grind to a powder. Add 2 tablespoons of the yoghurt along with the garlic, ginger and lemon zest and grind to a paste. Rub the paste all over the chicken pieces and marinate in the refrigerator overnight.

Heat the oil in a large frying pan over medium–high heat. Add the chicken pieces and cook for 2–3 minutes on each side, until browned. Add the remaining yoghurt, coconut milk and chillies and simmer gently for 25–30 minutes, until the chicken is cooked through. Add the coriander, lemon juice and salt to taste.

Serves 4

20 cardamom pods, seeds extracted from husks

2 teaspoons black peppercorns

250 ml natural yoghurt

4 garlic cloves

4 cm peice of ginger, peeled and roughly chopped

1 tablespoon grated lemon zest

1.5 kg free-range chicken, cut into 8 pieces

2 tablespoons olive oil

400 ml coconut milk

8 long green chillies, each pricked around 10 times with a skewer

¼ cup coriander leaves, roughly chopped

3 tablespoons lemon juice

sea salt

Cardamom is native to southern India and has been used in Indian cooking for thousands of years. The pods are actually the dried fruits of a tropical plant in the ginger family, and each one contains up to twenty sticky black or brown seeds that have a strong, fruity fragrance. Cardamom seeds lose their flavour when exposed to air, so it is best to buy pods and grind the seeds as needed.

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