Spicy Cardamom Chicken
|Whole chicken breast||1 , skinned, boned, and halved|
|Hot chili oil/Peanut oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), thinly sliced|
|Fresh chili||4 , seeded and finely chopped|
|Coconut cream||2 Tablespoon|
|Roasted salted peanuts||2 Tablespoon|
Rinse chicken, pat dry.
In a large skillet, heat oil over medium heat.
Add garlic, cardamom, and coriander; cook for 3 to 4 minutes.
Add chicken and brown lightly on all sides.
Add chiles and stir fry for 2 to 3 minutes.
Add 1/2 cup water and simmer for 12 to 15 minutes.
Stir in coconut cream (if stiff paste forms, cut into chunks first, then add and stir until melted).
Add up to 1/2 cup more water as needed to thin sauce to the consistency of cream (this will depend on the form of coconut cream used).
Heat through and serve hot with peanuts scattered on top.