TammyM wrote:
>
> "TheBubbo" > wrote in message
> ups.com...
> <snip>
> > I adore cardamom, it's almost an addiction. Anyone who served me
> > something made with 12 cardamom pods would get me for the whole evening.
>
> Here's another one I'm considering:
> Moghul Braised Chicken (Mughalai Korma)
> serves 4
>
> 1.5 pounds skinned boneless chicken breast meat (I have thighs)
> 3/4 cup light vegetable oil
> 3 cups finely chpped onions
> 1.5 T finely chopped fresh ginger root
> 12 green cardamom pods, slightly crushed
> 24 whole cloves (!!!!!!!!!!!!!!!!!!!)
> 4 bay leaves
> 2 t ground coriander
> 1/4-/12 t red pepper (sounds kinda wussy to me)
> 1 cup plain yogurt
> 2 t kosher salt
> 1/2 cup heavy cream (I have half and half)
>
> Cut chicken into chunks and set aside.
> Heat oil in a wide heavy-bottomed pan, preferably one with a non-stick
> surface, and addonions, garlic and ginger. Over medium high heat, cook them
> until they turn pale and begin to brown, about 10 minutes, stirring
> constantly to prevent burning. Add cardamom , cloves, and bay leaves, and
> cook, stirring rapidly, until the pods (!!!) and cloves are fried and puffed
> and the bay leaves turn brown, about 5 minutes. The onions should by now be
> light golden brown. Add coriander and red pepper, stir for 10-15 seconds,
> and add 2 T yogurt. Continue frying the mixture until the moisture from the
> yogurt evaporates. Then add two more T yogurt, and fry. Keep adding yogurt
> and frying until the whole cup of yogurt is used up (about 5 minutes).
> Add the chicken and saute, turning and tossing until the meat loses its pink
> color (about 3-4 minutes). Add 1/2 cup boiling water with the salt, and
> mix. Reduce heat to medium-low and simmer, covered, until the pieces are
> cooked and fork-tender (about 25 minutes). The oil will begin to separate
> from the gravy which should be fairly thick by now, and to coat the chicken
> pieces. Stir in the cream and turn off the heat. Let the korma rest,
> covered, for an hour before serving. When ready to serve, heat thoroughly,
> check for salt, and serve.
>
> I don't much care for how she writes recipes. She took a whole paragraph
> (which I condensed in my first sentence) to instruct one on precisely how to
> cut up chicken. Goofy.

Sounds good and very heavily spiced for only 1.5# of chicken. I'd expect
at least twice the chicken for that much spice. As for the red pepper,
if it's ground cayenne pepper it's a lot, if it's crushed red pepper
it's not and it doesn't sound like the recipe is clear as to which it
should be.

Pete C.