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Blancs de Poulet au Gingembre et à la Cardamome (Chicken Breasts with Ginger and Cardamom)
Blancs de Poulet au Gingembre et à la Cardamome (Chicken Breasts with Ginger and Cardamom) is a traditional Malagasy recipe for a classic Indian-inspired curry of chicken and spices cooked in a yoghurt (or curd) base. The full recipe is presented here and I hope you enjoy this classic Malagasy version of: Chicken Breasts with Ginger and Cardamom (Blancs de Poulet au Gingembre et à la Cardamome).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesFowl RecipesMilk RecipesMadagascar Recipes
This is a classic Malagasy recipe that shows the strong influence of Indian cookery on the island's cuisine. The use of ground almonds indicates that this is based on a Mogul original.
Ingredients:
4 chicken breast fillets, cubed
3cm length of ginger
2 garlic cloves
50g ground almonds
1 tsp water
5 green cardamom pods
1 onion, finely diced
1 tsp ground cumin
150ml set yoghurt or curds
2 tsp oil
salt, to taste
Method:
Peel the ginger, coarsely chop then combine in a blender with the garlic, ground almonds and water. Pulse to chop then purée to a smooth paste.
Heat the oil in a non-stick pan, add the chicken and fry for about 7 minutes, or until nicely browned all over. Remove with a slotted spoon and set aside.
Add the onion and fry for about 3 minutes or until just soft then add the cardamom pods. Cook gently for 5 minutes then remove the cardamom pods. Pour in the almond and ginger purée then add the ground cumin and season to taste with salt.
Stir well to mix then, stirring constantly, pour in the yoghurt (or curds). Mix well then return the chicken pieces to the pan. Bring to a simmer, cover and cook for about 10 minutes or until the chicken is cooked through.
Serve hot, accompanied by rice.
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