Spiced Chicken with Sour Cream

• 4 tbsp oil
• 6 whole cardamom pods, seeds removed
• 2 tsp whole coriander seeds
• ⅛ tsp ground cinnamon
• ¼ tsp whole cumin seeds
• 1 bay leaf
• 1 clove garlic, chopped
• 1 cup onion, chopped
• 2 lb fryer chicken or chicken parts
• ½ cup currants (or raisins, if currants are unavailable)
• 1 cup sour cream (or 1 cup plain yogurt plus ½ cup sour cream)
• ¼–⅓ cup slivered almonds (toasted if you prefer)
• 2 tbsp shredded (or chipped) coconut (also toasted)

Ingredients for 6 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat oil in a pan until quite hot but not smoking.

2. 2

   Add cardamom seeds, coriander, cinnamon, cumin, and bay leaf. Cook until seeds crack (1–2 minutes).

3. 3

   Reduce heat, then add garlic and onion. Cook until tender and translucent.

4. 4

   Reserve onion mixture in a dish.

5. 5

   Season chicken with salt and pepper, then roll in flour.

6. 6

   Fry chicken in the pan, adding oil if needed, until almost done.

   Stovetop
7. 7

   Add the reserved onion mixture and currants.

8. 8

   Add sour cream (or mixture of sour cream and yogurt) and simmer until chicken is tender and sauce has cooked down a little.

   Stovetop
9. 9

   Serve with Saffron Sweet Rice.