Burmese Chicken, Cardamom, Lemon and Coconut Curry

Ingredients

3 tablespoons light olive or peanut oil

2 onions, finely sliced

6 very large cloves garlic, finely chopped

3 tablespoons finely chopped fresh ginger

2-4 small red chillies, finely chopped

6 cardamom pods

2 teaspoons turmeric

11/4 tablespoons sweet paprika

3 teaspoons thai red curry paste

1 lemon

1 x 140ml can coconut cream

1 x 400g chopped tomatoes

Sea salt to taste

8 large whole chicken thighs

To serve

Mint, parsley or coriander sprigs

Lime wedges

Jasmine rice

Mango chutney

Cucumber mixed with yoghurt and mint

Method

1. Warm the oil in a large frying pan over a medium heat. Add the onion, garlic, ginger and chilli and cook for about 15 mins, until the onion is just golden.
2. Preheat the oven to 180 C.
3. Crush the cardamom pods and scrape out the black seeds, crush the seeds slightly in a mortar and pestle. Add the seeds to the onion mixture along with the turmeric, paprika and curry paste. Cook for a couple of mins then turn off the heat.
4. Peel the lemon, remove all the white pith. Cut the flesh into small chunks and take out the seeds. Add the lemon, coconut cream, tomatoes and a little salt to the spice mixture and stir well.
5. Put the chicken into a large baking tin. Pour the spice mixture over and turn them over until well coated. Bake uncovered for 11/4 to 11/2 hours, turning once after 40 mins.
6. Serve with coriander, lime, chutney, rice and yoghurt.