Cardamom chicken

Cardamom chicken

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
8 chicken legs or thighs
1 garlic clove, crushed
1/2 teaspoon salt
1 teaspoon fresh ginger, chopped
1 teaspoon ground cardamom
1/2 teaspoon nutmeg
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder
1 tablespoon butter
2 tablespoons oil
80g almonds, toasted
125ml water

Garnish

Quantity Ingredient
1 hard-boiled egg, sliced
2 tomatoes, sliced

Method

  1. Dry chicken legs on paper towels. Combine garlic, salt, ginger, cardamom, nutmeg, pepper and chilli and rub over chicken legs. Allow to stand for 1 hour.
  2. Heat butter and oil in frying pan and fry chicken until golden-brown. Add almonds and cook for 2 minutes. Stir in water, cover and simmer over low heat for about 15–20 minutes or until chicken is cooked. Serve chicken on a bed of boiled rice, garnished with egg and tomato slices.
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