David's Recipe for Cardamom Chicken

Basically a Thai recipe, modified by what I could get and by one inspired mistake. Very easy.

Main Course, Thai-American

  • 2 chickens, cut up
  • 2" fresh ginger, peeled and finely minced
  • 3 onions, diced
  • 1 clove garlic, diced
  • 5 or 6 fresh lemon grass leaves
  • Small piece of chili pepper, minced fine
  • 1/2 cup sesame oil (raw, if possible, not the expensive oriental kind made from roasted sesame)
  • 1/2 teaspoon ground cumin
  • 1/4 soup spoon nutmeg
  • 4 soup spoons freshly ground cardamom
  • 4 400-gram cans coconut cream
  1. Mix together the cumin, nutmeg, cardamom, chili, and ginger. Rub into the chicken and set aside.
  2. Slowly and lightly brown the onions in some of the oil. Set aside.
  3. Tie the lemon grass together as if it were a bouquet garni, to make it easy to remove after the cooking.
  4. Brown the chicken in the remaining oil.
  5. Reduce the heat. Mix in the onions, coconut cream, garlic, and lemon grass. Cook on a slow simmer for another 1/2 hour or more, depending on the chickens, stirring occasionally.
  6. Remove the lemon grass and serve on rice.




 
  
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