Creamy Coconut Chicken Curry

Marinade:

1 teaspoon of cardamom pods

1 heaping teaspoon of grated fresh ginger

zest of one lime

juice of one lime

4 tablespoons of greek yogurt

2 small cloves of garlic

2 green chilies seeded

½ teaspoon black pepper

1 teaspoon of ground cumin

1 teaspoon of ground coriander

1 teaspoon of turmeric

3 1/2 pounds of pieced chicken

Place all the marinade ingredients into a blender and blitz until finely blended. Then add the marinade to a glass bowl with the chicken. Be sure to massage the marinade into the chicken and then place the bowl into the refrigerator for eight hours.

Heat a wok with peanut oil until smoking. Add the chicken with as little of the marinade as possible. Be careful of the splatters. Reserving the marinade for use. Brown the chicken all over. You will then add the remaining ingredients below and the marinade. Be sure to bring the mixture to a boil and turn down the heat to a low simmer. Cook the curry uncovered for about thirty minutes.

2 (14 ounce) cans of coconut milk

4 green chilies seeded

Salt and pepper to taste

3 tablespoons of red curry paste

Chopped coriander leaves for garnish!

I suggest serving this dish in an Indian Karhai with steamed white basmati rice. A nice side dish is sautéed broccoli spears with garlic. The best basmati rice is Tilda Basmati Rice, 10-Pound Bag.