Creamy Cardamom Chicken

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2/3 cup greek yogurt
• 1/2 teaspoon cornstarch
• 4 chicken breasts, skinless and boneless
• 1 1/2 teaspoons green cardamom pods
• 1 tablespoon sunflower oil
• 1 ounce butter
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 2/3 cup chicken broth
• 1 1/2 tablespoons fresh ginger, grated (about 1 1/2 in piece)
• 2 tablespoons lemon juice
• 2/3 cup heavy cream
• 3 ounces ground almonds
• salt and pepper
• cilantro, sprigs, to garnish

Recipe

• 1 mix the yogurt with the cornstarch and set to one side. cut each of the chicken breasts into 3 or 4 chunky pieces.
• 2 lightly crush the cardamom pods so that the green husks split open, then remove the little brownish-black seeds from inside. grind these into a fine powder with a pestle and mortar.
• 3 heat the oil and butter in a flameproof casserole dish, add the chicken and cook over a medium heat until lightly browned all over. add the turmeric, cinnamon, coriander and ground cardamom seeds and cook for a further minute.
• 4 remove the pan from the heat and stir in the broth, grated ginger, lemon juice and the yogurt mixture. return the pan to the heat, bring to a simmer and leave to cook gently for 15 minutes until the chicken is tender. (you can now set the dish aside until later if you wish).
• 5 mix the cream with the ground almonds, stir into the chicken and simmer for 2-3 minutes. season to taste and serve, garnished with sprigs of cilantro.