Spiced Chicken with Sour Cream

Ingredients

• 4 tbsp oil
• 6 whole cardamom pods, seeds removed
• 2 tsp whole coriander seeds
• ⅛ tsp ground cinnamon
• ¼ tsp whole cumin seeds
• 1 bay leaf
• 1 clove garlic, chopped
• 1 cup onion, chopped
• 2 lb fryer chicken or chicken parts
• ½ cup currants (or raisins, if currants are unavailable)
• 1 cup sour cream (or 1 cup plain yogurt plus ½ cup sour cream)
• ¼–⅓ cup slivered almonds (toasted if you prefer)
• 2 tbsp shredded (or chipped) coconut (also toasted)

Steps

1. Heat oil in a pan until quite hot but not smoking.
2. Add cardamom seeds, coriander, cinnamon, cumin, and bay leaf. Cook until seeds crack (1–2 minutes).
3. Reduce heat, then add garlic and onion. Cook until tender and translucent.
4. Reserve onion mixture in a dish.
5. Season chicken with salt and pepper, then roll in flour.
6. Fry chicken in the pan, adding oil if needed, until almost done.
7. Add the reserved onion mixture and currants.
8. Add sour cream (or mixture of sour cream and yogurt) and simmer until chicken is tender and sauce has cooked down a little.
9. Serve with Saffron Sweet Rice.

More recipes with cardamom, coriander, cinnamon, cumin, bay leaves, garlic, onion, chicken, raisins, sour cream, almonds or coconut

Adapted from “Spiced Chicken with Sour Cream” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.