Coconut and Cardamom Chicken. You can probably guess that I love any Asian dish and on Saturdays we always have a curry as there is no such thing as an Indian takeway, let alone a delivery in rural France and my family demand it! I often refer to my curry bible, otherwise known as the Hairy Bikers Book of Curry, or a recipe by Reza Mahammad. I had the privilege of attending a cooking workshop with Reza a couple of years ago, and aside from being great company, his knowledge of spicy Asian cuisine is amazing. However, I do like to experiment and I wanted to make a curry with two of my favourite ingredients; coconut and cardamom. It's creamy and aromatic without blowing your hat off!
This is such a simple curry but I still find it's easier to get all of the spices ready first. Lightly bash some cardamom pods and add ground cardamom and coriander, chilli, salt and turmeric.
Start by frying the onion slices over a medium heat for a few minutes until translucent. Add chopped garlic and ginger for a minute and stir constantly so it doesn't burn.
Add all of the spices and cook for a minute stirring.
Add the cubed chicken and brown.
Tip in the coconut milk and water and simmer for 10-15 minutes until tender.
Garnish with some fresh coriander and serve.
I would love to hear about any recipes for your favourite curries!
Coconut and Cardamom chicken.
- 1 kg chicken breast cubed
- 3 onions sliced
- 6 garlic cloves chopped
- 5 cm ginger chopped
- 200 ml water
- 1 tin coconut milk
- 1 tsp chilli powder
- 1 tsp turmeric
- 8 cardamom pods lightly crushed
- 1 tsp ground cardamom
- 1 tsp salt
- 1 tbsp ground coriander
- 1 tbsp oil
- Heat the oil over medium heat and fry the onions in a large pan until translucent.
- Add the ginger and garlic and cook, stirring for a minute before adding the spices and salt for a further minute.
- Fry the chicken with the onion mixture until sealed and then add the coconut milk and water.
- Bring to a boil and simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.