Cookbook:Amar's Chicken

Cookbook | Ingredients | Recipes

Ingredients

• 4 tbsp. oil
• Spices:
  • 6 whole cardamom pods (use only the seeds, discard the shells)
  • 2 tsp whole coriander seeds (it's not too strong, so use plenty)
  • ⅛ tsp ground cinnamon
  • ¼ tsp whole cumin seeds
  • 1 bay leaf
  • 1 clove garlic, chopped
• 1 cup onion, chopped (increase spices if using lots more onion, otherwise the taste is weak)
• 2 lb fryer, or chicken parts (OPTIONAL: substitute firm tofu for the chicken.)
• 1 cup sour cream (or 1 cup plain yogurt & ½ cup sour cream)
• ½ cup currants (or raisins, if currants are unavailable)

Optional extras:

• ¼-⅓ cup slivered almonds (toasted if you prefer)
• 2 tbsp shredded (or chipped) coconut (also toasted)

Procedure

1. Heat oil until quite hot (not smoking.)
2. Add spices and bay leaf. Cook until seeds crack. (1-2 minutes.)
3. Reduce heat.
4. Add garlic and onion. Cook until tender & translucent.
5. Reserve onion, garlic & spices into a side dish.
6. Season chicken with salt & pepper. Roll in flour.
7. Fry chicken. (Add oil if needed.)
8. When chicken is almost done, add reserved onion/spice mixture.
9. Add currants.
   – At this point, chicken may be cooled & frozen.
10. To serve, add sour cream (or mixture of sour cream and yogurt) and simmer until chicken is tender and sauce has cooked down a little.
11. Serve with Saffron Sweet Rice

Notes

• After cooking, the spices continue to infuse the chicken and mellow the flavor. Refrigerating this dish for a day, then warming it, enhances its flavor!