queen cardamom
Cardamom Chicken & Coconut Curry
Recipe after the jump
Buy this:
(4) legs Mountain View Poultry pastured chicken……17
(1) can coconut milk……………………………………….4.5
(4) kaffir lime leaves……………………………………….2.5
(2) oz. fresh cardamom……………………………………6
(1) hunk fresh ginger………………………………………2
(1) bunch Green Aisle-grown lime mint……………….1
Total….………………………………………………………………….33
For this special price:
………………………………………………………………………………30
Then do this:
FOR THE CHICKEN: In a Dutch oven or deep-bottomed skillet, heat 2 tablespoons of vegetable oil over medium heat. / Meanwhile, in a spice grinder of coffee mill, grind 2 tablespoons of cardamom into a fine powder. / Allow chicken legs to come to room temperature, season with salt, pepper and ground cardamom. Place in the pan (you should hear a sizzle) and brown on both sides, approximately 5 minutes. Remove from pan and reserve.
FOR THE CURRY: Cut the ginger into large chunks and saute in the same pan with two whole cloves of garlic, approximately 3 minutes. De-glaze with the juice of one lime, lemon or a splash of rice wine vinegar. To the pan, add one can of coconut milk, kaffir lime leaves, and teaspoon of whole cardamom pods.* Bring to a simmer and return the chicken to the pan. Cover and cook for 30 minutes. Serve over rice, garnished with roughly chopped lime mint.
*TO MAKE THE CURRY SPICY: Add half a chili pepper, teaspoon of cayenne powder or red or green curry paste.
*TO MAKE THE CURRY THICKER: Stir in a tablespoon of cashew or peanut butter.
