Karina’s Cardamom Chicken!
If you need a curry in a hurry, you won’t be sorry when you try this one!
– 1 kg Chicken Breast, cut into 3 cm pieces
– 30 Cardamom Pods, seeds removed
– 5 Garlic Cloves, peeled
– 1 1/2 Inch Piece of Ginger, peeled, then finely grated
– 300 ml Light Thickened Cream
– 2 teaspoons Cracked Black Pepper
– Grated Zest of Two Small Lemons
– 2 tablespoons of Olive Oil
– 1 x 400 ml can of Light Coconut Milk
– 2 long Red Chillies, thinly sliced
– 3 tablespoons of chopped Coriander leaves, or 1 1/2 tablespoons coriander seeds, grinded, using a mortar and pestle
– 4 tablespoons Lemon Juice
– 2 cups Brown Rice
The Night Before:
Place the seeds from your cardamom pods into a mortar and pestle or a spice crusher/grinder. Crush your cardamom seeds into your chosen device (spice grinder or mortar and pestle). In a mortar and pestle or your blender, crush the garlic and ginger until this forms a smooth consistency. Don’t worry, it doesn’t need to be too smooth. Blend, or use your mortar and pestle to mix your garlic and ginger, with 5 tablespoons of your light thickened cream, until a lovely paste has formed. Add your crushed cardamom seeds, pepper and grated lemon rind to this fragrant mixture. Spread this beautifully flavoursome curry base, over the chicken pieces, then cover and leave in the refrigerator overnight, for the flavours to infuse!
On The Day:
Grab a large pot, then add approximately 2 litres of water to this pot. Bring the water to the boil. Once the water has boiled, add the rice. Get on with your curry, while stirring the rice every 5 minutes until the 30 minute brown rice cooking time is up.
Heat your olive oil in a very large saucepan, over medium heat. Brown your chicken breast pieces on both sides. Add the remaining light thickened cream and light coconut milk to the very large saucepan. Bring this to the boil, then add your sliced long red chillies, along your coriander leaves. Simmer for approximately 20 minutes, or until cooked and the sauce has completely thickened. Stir in the lemon juice.
Once your brown rice has been simmering for approximately 30 minutes, drain the rice, then set aside for serving.
Compiling the Beauty:
Place your Curry into one bow, then your brown rice into another bowl. Alternatively, layer your brown rice onto a large plate, then scoop your lovely curry to go on top of your brown rice.
Serve immediately 🙂
So, if you’re in a hurry, make a curry!
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