Coconut and Cardamom chicken.
Amanda
This aromatic dish is full garlic, ginger, chilli, coriander, coconut and whole and ground cardamom.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Indian
Servings 6
Calories 252 kcal
- 1 kg chicken breast cubed
- 3 onions sliced
- 6 garlic cloves chopped
- 5 cm ginger chopped
- 200 ml water
- 1 tin coconut milk
- 1 teaspoon chilli powder
- 1 teaspoon turmeric
- 8 cardamom pods lightly crushed
- 1 teaspoon ground cardamom
- 1 teaspoon salt
- 1 tablespoon ground coriander
- 1 tablespoon 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.
Calories: 252kcalCarbohydrates: 9gProtein: 37gFat: 7gSaturated Fat: 1gCholesterol: 107mgSodium: 594mgPotassium: 767mgFiber: 2gSugar: 2gVitamin A: 185IUVitamin C: 7.8mgCalcium: 43mgIron: 1.6mg
Keyword cardamom, chicken, coconut