| TRADITIONAL
ENGLISH RECIPES
CHICKEN
CARDAMOM
This is the way Chicken Cardamom is REALLY cooked.
It is not difficult to make and does not take very long either. Cooking
it to this recipe will produce a totally authentic dish that will
appeal to a wide range of palates.
I have put
up this recipe because it is so TASTY and the mix of flavours is really
astonishing. This is not a fire breathing curry, but it is warm. My
preference
is a long glass of light lager or a few glasses of a dry
white wine
to accompany the meal.
Serve with
a jug of water with lemon slices and ice cubes for those thirsty diners.
This recipe
will make enough for 8 good sized portions. Divide everything by 2 for
a standard meal - but keep the cooking times the same - and if you do
scale
down the quantities just keep an eye on the dish that it does not burn.
Ingredients:
2 Kg chicken
meat chopped into small pieces or cubes
200 g onions
250 ml natural
yoghurt
125 ml vegetable
oil
5 g cardamom
seeds
25 g ginger
(chopped - NOT powdered)
4 cloves of
garlic
5 g fennel
seeds
3 g cayenne
pepper (1 teaspoon)
5 g turmeric
7 cm of a cinnamon
stick
2 cloves
350 ml cold
water
Method:
1. Peel and
chop the onions, garlic and ginger into small pieces.
2. Make a masala
from the yoghurt, cardamom, chopped ginger, chopped garlic, fennel and
cayenne by grinding the mixture into a smooth paste.
3. Sprinkle
the meat with a little salt, then pour over the masala mixture, and
allow
to marinade for at least an hour.
4. Heat the
oil, in a large pan, until a slight blue haze can bee seen. Add the
cinnamon
(chopped/ground into fine pieces), the cloves and the onion pieces.
Cook
until the onion is golden brown.
5. Add the
marinaded chicken pieces to the pan which should still have the onions,
cloves and cinnamon, making sure that you get as much of the marinade
in
the pan as possible.
6. Put it back
on the heat. Without stirring the mixture, you should see oil slowly
rising
to the surface. At this stage CAREFULLY add the cold water and bring
the
mixture back to the boil.
7. Cover the
pan and simmer over a low heat until the chicken is cooked and tender.
Stir occasionally.
8. Serve the
chicken meat on a bed of rice and pour over the masala that is left
behind
in the pan.
The rice can
be either plain, pilau or saffron. On the table add small serving bowls
with individually contain chopped onions, chopped tomatoes, chopped
cucumbers
and chutney. This allows your diners to add the hot/cold selections
from
the bowls as they wish. This is also wonderful when served with nan
bread
or similar.
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