Cardamom Chicken

This is a creamy and appetising dish with a delicate fruity cardamom twist.....


Serves: 4 Preparation time: 15 minutes Cooking time: 30 minutes.


  • 2 Tbsp coconut oil

  • 1 onion - finely chopped

  • 2 large red/yellow peppers, deseeded and cut into 2 cm chunks

  • 1 courgette cut into round slices

  • Broccoli - a few bits

  • 10 cardamom pods lightly crushed

  • 4 skinless chicken breast (or 5/6 chicken thighs trimmed of fat) cut into medium size pieces

  • 20gr fresh root ginger

  • 1tsp ground cumin

  • 1/2 tsp chili flakes

  • 1tsp garam masala

  • 400ml chicken stock

  • Sea salt and freshly ground black pepper

  • a tbsp of cream or crème fraîche

  • a handful of fresh coriander leaves

  • Cooked green to serve.


Heat the oil in a large frying pan, add the onion, peppers, corgette, brocccoli and cardamom and fry on medium heat for approximately 5 minutes until the onion is brwoning, stirring occasionally.

Add the chicken and ginger, stir and cook for 3/4 minutes.

Add the cumin, chilli and garam masala stiring for another minute.

Pur in the stock, season and bring to a gentle simmer.

Cook for 20 minutes until the sauce is reduced. Stir occaionally.

Add the cream and cook for 1-2 minutes while stirring.

Serve topped with chopped fresh coriander leaves and cooked green vegetables of your choice or boiled rice.


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