Method:

• Wash the chicken with cold water and pat dry.
• Peel the cardamom from outer shell, roast in a sautéing pan over medium heat with black pepper for 2 mins.
• Place in a mill and crush.
• Heat oil in a large pan, add chicken and cardamom mixture, stir till golden.
• Add garlic, stir.
• Mix yoghurt with corn starch and add to the chicken.
• Stir in stock and lemon juice and zest, let the mixture cook until it begins to boil.
• Reduce heat and add the green pepper and coriander, cover and simmer for about 25-30 mins or until chicken is fully cooked.
• Season with salt and pepper and serve with basmati rice.