Chicken Cardamom

Method:

• Wash the chicken with cold water and pat it dry.
• Peel the cardamom from the outer shell, then roast it in a sautéing pan over medium heat with black pepper for two minutes.
• Placed in a mill and crush.
• Heat oil in a large pan, add the chicken and cardamom mixture, and stir until golden.
• Add garlic, stir.
• Mix yogurt with cornstarch and add it to the chicken.
• Stir in stock and lemon juice and zest, and let the mixture come to a boil.
• Reduce the heat and add the green pepper and coriander.
• Cover and simmer for about 25-30 minutes or until the chicken is fully cooked.
• Season with salt and pepper and serve with basmati rice.