6 chicken peices on the bone
2 tbsps groundnut oil
1 medium onion, chopped
4 cloves garlic, thinly sliced
1 1/2 " ginger, peeled and grated
1 hot red chilli, seeded and chopped
8 green cardamon pods
1 tsp ground cumin
1 tbsp ground turmeric
7 fl oz good chicken stock
4 fl oz yoghurt
3 fl oz double cream
1 tbsp lemon juice
1 tbsp chopped coriander leaves
Instructions...
1) Lightly brown the chicken in half the oil in a deep
sided pan over a high heat. Remove the chicken.
2) Cook the onion, garlic, ginger and chilli in the
remaining oil.Remove the seeds from the cardamon pods
and crush them. When the onion is soft add the cardamon,
cumin andturmeric. Fry over a medium heat.
3) Return the chicken to the pan and pour in the stock.
Bring to the boil and season with salt and pepper. Cover
and simmer for about 20 minutes until the chicken is
cooked.
4) When the meat is tender turn the heat to very low and
stir in the yoghurt and cream. Warm through gently then
stir in the lemon juice and coriander.Serve with rice or
dhal.
