"TammyM" > wrote in message
...
>
> "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.

I would guess that you'd leave the pods in and eat aournd them. That's
not uncommon for Indian food, and it's pretty clear that's what you're
doing with the bay leaves and cloves.

-T