NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- oil4 tbsp
- cardamom, whole pods; remove seeds from pods6 pod
- coriander seeds, whole2 tsp
- ground cinnamon1/8 tsp
- cumin seeds, whole1/4 tsp
- bay leaf1
- garlic, chopped1 clove
- onion, chopped1 cup
- chicken, fryer chicken or chicken parts2 lb
- currants, or raisins if unavailable1/2 cup
- sour cream, or 1 cup plain yogurt plus 1/2 cup sour cream1 cup
- almonds, slivered; toasted if preferred1/4–1/3 cup
- shredded coconut, or chipped; toasted2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Heat oil in a pan until quite hot but not smoking.
Add cardamom seeds, coriander, cinnamon, cumin, and bay leaf. Cook until seeds crack (1–2 minutes).
Reduce heat, then add garlic and onion. Cook until tender and translucent.
Reserve onion mixture in a dish.
Season chicken with salt and pepper, then roll in flour.
Fry chicken in the pan, adding oil if needed, until almost done.
Add the reserved onion mixture and currants.
Add sour cream (or mixture of sour cream and yogurt) and simmer until chicken is tender and sauce has cooked down a little.
Serve with Saffron Sweet Rice.