Cookbook:Spiced Chicken with Sour Cream

Ingredients

 * 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)

Optional extras

 * ¼–⅓ cup slivered almonds (toasted if you prefer)
 * 2 tbsp shredded (or chipped) coconut (also toasted)

Procedure

 * 1) Heat oil in a pan until quite hot but not smoking.
 * 2) Add cardamom seeds, coriander, cinnamon, cumin, and bay leaf. Cook until seeds crack (1–2 minutes).
 * 3) Reduce heat, then add garlic and onion. Cook until tender and translucent.
 * 4) Reserve onion mixture in a dish.
 * 5) Season chicken with salt and pepper, then roll in flour.
 * 6) Fry chicken in the pan, adding oil if needed, until almost done.
 * 7) Add the reserved onion mixture and currants.
 * 8) Add sour cream (or mixture of sour cream and yogurt) and simmer until chicken is tender and sauce has cooked down a little.
 * 9) Serve with Saffron Sweet Rice.

Notes, tips, and variations

 * After cooking, the spices continue to infuse the chicken and mellow the flavor. Refrigerating this dish for a day, then warming it, enhances its flavor!
 * The dish can be cooled and frozen before adding the sour cream, then thawed and resumed at a later time point.
 * Increase spices if using lots more onion, otherwise the taste is weak.
 * You can substitute firm tofu for the chicken.