Instructions: 1. In a ziplock plastic bag, combine ginger, garlic, cardamom and pepper. Add a good pinch of salt. Mix well. Cut each chicken thigh into three (equal by weight) pieces. Add to the bag; seal, removing as much air as possible. Knead to coat the chicken. Marinate in the refrigerator for at least 1 hour (preferably overnight).

2. Heat a non-stick wok or skillet. Spray and add the oil. When hot, remove the chicken from the bag (reserving contents of the bag). Brown the marinated chicken in the wok. While it browns, add yogurt, lime zest, and coconut milk to the bag; blend in the bag.

3. When the chicken is brown, add the contents of the bag and bring to a boil. Add lime leaves (if using), diced chile, and cilantro stems. Cover the pan; reduce heat and simmer 12 minutes. Remove lid and continue to simmer until the sauce reduces slightly. Taste and adjust salt, pepper, and cardamom if you want more intense flavors. Add a squeeze of lime juice. Garnish with cilantro leaves. Serve with or over rice with the sauce.

TIP -
*If you substitute lemon for the lime, add honey to compensate.
*Could use chicken legs or best of fryer: remove the skin and trim the fat.

Cuisine: "India"

Serving Ideas : Steamed rice, pita or naan

NOTES : REVIEW: This sounded interesting and it was! The American palate knows cardamom from Danish pastries. And it is usually combined with other spices in Indian foods. It was a bit of a surprise that singling out of the dominant spice worked! Easy to prepare. It would benefit from longer marinade and slower simmering. This dish (12 oz chicken) would feed four with a more complete menu. -Hanneman 2002-03-03 + Recipe idea from BBCs UK Food channel on television: chef Reza Mohammed visits India in search of the perfect recipe that we can make at home.

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