Cardamom Chicken With Lime Leaves Recipes

CARDAMOM CHICKEN WITH LIME LEAVES

Cardamom chicken with lime leaves image

If you're a true curry lover, the layers of spice in this fragrant and tender chicken thigh curry will really hit the spot

Provided by Sara Buenfeld

Time 1h45m

Number Of Ingredients 24

Ingredients

2 tbsp rapeseed oil
1 large onion , finely chopped
4 large garlic cloves , grated
2 tbsp finely grated fresh ginger
12 cardamom pods , seeds removed and lightly crushed
4 cloves
1 cinnamon stick
2 tsp turmeric
½-1 tsp ground white pepper
1 tsp ground coriander
1 tsp ground cumin
1 red chilli halved, deseeded and finely sliced
400g can chopped tomatoes
1 tbsp mango chutney
2 tsp vegetable bouillon powder
1 aubergine , cubed
12 skinless boneless chicken thighs (about 1kg)
4 small fresh or dried lime leaves
1 green pepper , halved, deseeded and sliced
125g brown basmati rice
100g dried red lentils
1 tsp cumin seeds
1 tsp turmeric
1 tsp vegetable bouillon powder

Steps:

Heat the oil in a large, wide pan, add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger, cardamom, cloves and cinnamon, and cook for 5 mins more, stirring frequently. Add all the remaining spices with the chilli, stir briefly over the heat then add the tomatoes with 1 can of water, the chutney and bouillon.
Stir in the aubergine, bring to the boil then cover the pan and simmer for 15 mins. Stir well, and add the chicken and lime leaves. Push them under the liquid and scatter over the green pepper. Cover the pan and leave to cook for 40 mins. Remove the chicken, shred in to medium-sized pieces and return to the sauce.
Meanwhile, make the rice. Put all the ingredients in a medium pan with 750ml water. Bring to the boil , then cover and cook for 20 mins. Turn off the heat and leave for 5 mins to absorb any excess moisture. Serve with the curry.

Nutrition Facts : Calories 567 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 47 grams protein, Sodium 0.3 milligram of sodium

CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST

Cardamom Chicken with Salt and Pepper Crust image

Don't be turned off by the idea of 'just' salt and pepper. The marinade is intense with flavor, but it's the final seasoning of simple salt and pepper that really makes it delicious. Gotta use Kosher salt and freshly ground pepper here, please don't bother with the regular stuff. Such a difference.

Provided by DARLA

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 4h55m

Yield 6

Number Of Ingredients 8

Ingredients

4 cloves garlic, crushed
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
¼ teaspoon ground cardamom
6 chicken thighs
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper

Steps:

Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 3.5 g, Cholesterol 58.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 16.5 g, SaturatedFat 2.7 g, Sodium 744.4 mg, Sugar 2.2 g

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