Cardamon Chicken In Coconut Milk

imageI have always been fascinated by both South Asian and Thai cuisine, especially as it pertains to cooking chicken and preparing delicious soups. I have cooked Thai tom ka gai (chicken coconut soup) many times before but I’ve never attempted to prepare Yakhni before. Yakhni is a South Asian dish featuring chicken pieces tenderly cooked with cardamon, cinnamon, yogurt and other zingy condiments.  So, one day, I thought of coming up with a recipe that combines the best of both worlds, so to speak. I could not be more pleased with this fusion of a dish.  If you like Thai and South Asian cuisine, I have no doubt you will like this concoction!


2 lbs chicken legs and wings

1 can (13.5 oz) coconut milk

150g low-fat vanilla yogurt

4 red Thai chillies, seeded and cut in half lengthwise

Juice from 2 small lemons

4 tbsps Olive oil for frying

1 tbsp ground cardamon

1 tbsp ground coriander

1 tbsp ground cinnamon

Ground pepper to taste


Heat Olive oil in a large wok.  Brown the chicken pieces in batches and set aside. Discard the Olive oil from the wok. Add the coconut milk, yogurt, Thai chillies, cardamon coriander, cinnamon, pepper and lemon juice.  Mix well and bring to a quick boil. Reduce heat. Add the chicken pieces and let simmer for about 30 minutes.  Remove from heat and serve warm with a side of steamed broccoli or your favorite vegetables.


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