until the duck is browned on all sides. Add the reserved paste and the wine.
5 Bring to a boil, then cover and lower the heat; simmer for 10 to 12 minutes until the duck is tender and cooked.
cardamom chicken
Serves 6
Preparation 10 minutes
Cooking 20 minutes
The sweetness of cardamom and coconut milk give a very distinctive and appealing flavor to chicken. Add some commonly-available vegetables from the refrigerator, like carrots, potatoes, beans or even mushrooms, to create hearty stew. For a complete meal, serve it with a portion of hot basmati rice, or a flat Indian bread like Toasted Cumin Chapatis with Orange (page 72).
20 cardamom pods
3 lbs (1.5 kg) chicken, cut into 2-in (5-cm) pieces
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
2 cups (490 g) plain yogurt, whisked smooth
2 teaspoons freshly-ground black pepper
2 teaspoons freshly-grated lemon zest
2 tablespoons clarified butter
2 cups (500 ml) coconut milk
6 small fresh green chili peppers, slit in half and deseeded
2 tablespoons chopped fresh coriander leaves (cilantro)
Salt, to taste
3 tablespoons fresh lemon juice
1 Pry open the cardamom pods and extract the seeds. Grind the seeds to a fine powder using a spice or coffee grinder; discard the husks.
2 Place the chicken, ground cardamom seeds, ginger, garlic, yogurt, black pepper and lemon zest in a large bowl. Mix well until the chicken pieces are well coated. Cover and marinate for 4 to 6 hours in the refrigerator.
3 Heat the clarified butter in a heavy-bottomed skillet over medium-high heat. Add the chicken and cook for about 5 minutes on both sides, until brown.
4 Add the coconut milk, bring to a boil, and then add the chili peppers and fresh coriander. Simmer until the chicken is cooked through, 10 to 12 minutes. Season with salt and stir in the lemon juice.
golden roast chicken with green chili and spices
Serves 6
Preparation 15 minutes
Cooking 1 hour
The delicate flavors of the spices with the whole chicken make this a one-of-a-kind dish that is just right for a special occasion. Although it is somewhat labor intensive, the outcome and the visual appeal of this dish more than make up for the difficulty of its preparation. I used to make this for festive family gatherings, and sometimes wrapped the whole chicken in banana leaves. Serve this when you want to surprise and impress someone!
3 tablespoons fresh lemon juice
1 tablespoon salt
1 (4-lb/1.75-kg) whole chicken
1 tablespoon oil
2 large onions, coarsely chopped
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
5 small fresh green chili peppers, deseeded and minced
3 tablespoons ground almonds
1 teaspoon paprika
1 teaspoon turmeric
2 teaspoons garam masala
3 cups (120 g) fresh coriander leaves (cilantro), chopped
1 Combine the lemon juice and salt in a small bowl, and thoroughly rub the mixture over the entire chicken.
2 Heat the oil in a heavy-bottomed skillet over medium heat, add the onions and cook until they start to brown. Add the ginger, garlic and green chili peppers, and cook for 2 minutes, or until soft. Add the almonds, paprika, turmeric and garam masala. Cook, stirring frequently, for an additional minute. Remove from the heat and allow the onion mixture to cool completely.
3 Place the cooled mixture in a food processor along with the chopped fresh coriander, and grind to a smooth paste. Rub the paste thoroughly all over the chicken and inside the cavity. Tie the legs of the chicken together to keep them in place. Cover and refrigerate for 6 to 8 hours.
4 Preheat the oven to 350°F (175°C). Place the chicken in a roasting pan and bake until the chicken is cooked and tender, 45 to 50 minutes. Make sure you turn the pan around halfway through baking, for even cooking.
5 Baste the chicken with some of the pan juices and return it to the oven for 10 minutes or until brown, with well-roasted skin. Place the chicken on a serving platter. Serve hot, and carve
5 Bring to a boil, then cover and lower the heat; simmer for 10 to 12 minutes until the duck is tender and cooked.
cardamom chicken
Serves 6
Preparation 10 minutes
Cooking 20 minutes
The sweetness of cardamom and coconut milk give a very distinctive and appealing flavor to chicken. Add some commonly-available vegetables from the refrigerator, like carrots, potatoes, beans or even mushrooms, to create hearty stew. For a complete meal, serve it with a portion of hot basmati rice, or a flat Indian bread like Toasted Cumin Chapatis with Orange (page 72).
20 cardamom pods
3 lbs (1.5 kg) chicken, cut into 2-in (5-cm) pieces
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
2 cups (490 g) plain yogurt, whisked smooth
2 teaspoons freshly-ground black pepper
2 teaspoons freshly-grated lemon zest
2 tablespoons clarified butter
2 cups (500 ml) coconut milk
6 small fresh green chili peppers, slit in half and deseeded
2 tablespoons chopped fresh coriander leaves (cilantro)
Salt, to taste
3 tablespoons fresh lemon juice
1 Pry open the cardamom pods and extract the seeds. Grind the seeds to a fine powder using a spice or coffee grinder; discard the husks.
2 Place the chicken, ground cardamom seeds, ginger, garlic, yogurt, black pepper and lemon zest in a large bowl. Mix well until the chicken pieces are well coated. Cover and marinate for 4 to 6 hours in the refrigerator.
3 Heat the clarified butter in a heavy-bottomed skillet over medium-high heat. Add the chicken and cook for about 5 minutes on both sides, until brown.
4 Add the coconut milk, bring to a boil, and then add the chili peppers and fresh coriander. Simmer until the chicken is cooked through, 10 to 12 minutes. Season with salt and stir in the lemon juice.
golden roast chicken with green chili and spices
Serves 6
Preparation 15 minutes
Cooking 1 hour
The delicate flavors of the spices with the whole chicken make this a one-of-a-kind dish that is just right for a special occasion. Although it is somewhat labor intensive, the outcome and the visual appeal of this dish more than make up for the difficulty of its preparation. I used to make this for festive family gatherings, and sometimes wrapped the whole chicken in banana leaves. Serve this when you want to surprise and impress someone!
3 tablespoons fresh lemon juice
1 tablespoon salt
1 (4-lb/1.75-kg) whole chicken
1 tablespoon oil
2 large onions, coarsely chopped
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
5 small fresh green chili peppers, deseeded and minced
3 tablespoons ground almonds
1 teaspoon paprika
1 teaspoon turmeric
2 teaspoons garam masala
3 cups (120 g) fresh coriander leaves (cilantro), chopped
1 Combine the lemon juice and salt in a small bowl, and thoroughly rub the mixture over the entire chicken.
2 Heat the oil in a heavy-bottomed skillet over medium heat, add the onions and cook until they start to brown. Add the ginger, garlic and green chili peppers, and cook for 2 minutes, or until soft. Add the almonds, paprika, turmeric and garam masala. Cook, stirring frequently, for an additional minute. Remove from the heat and allow the onion mixture to cool completely.
3 Place the cooled mixture in a food processor along with the chopped fresh coriander, and grind to a smooth paste. Rub the paste thoroughly all over the chicken and inside the cavity. Tie the legs of the chicken together to keep them in place. Cover and refrigerate for 6 to 8 hours.
4 Preheat the oven to 350°F (175°C). Place the chicken in a roasting pan and bake until the chicken is cooked and tender, 45 to 50 minutes. Make sure you turn the pan around halfway through baking, for even cooking.
5 Baste the chicken with some of the pan juices and return it to the oven for 10 minutes or until brown, with well-roasted skin. Place the chicken on a serving platter. Serve hot, and carve
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