Description
I have a great deal of admiration for the ghurka people, as well as happy memories. I went to school with several ghurka children when i lived in hong kong during the 60's and 70's – they were my close friends in the playground as well as in the school room. I was also lucky enough to be invited to their homes for superb nepalese food, of which one dish was this delicious chicken cardamom. This is the way chicken cardamom is really cooked. It is not difficult to make and does not take very long either. Cooking it to this recipe will produce a totally authentic dish that will appeal to a wide range of palates.
I have posted this recipe because it is so tasty and the mix of flavours is truly astonishing. This is not a fire breathing curry, but it is warm and subtle. My preference is a long glass of light lager or a few glasses of a dry white wine to accompany the meal.
Serve with a jug of water with lemon slices and ice cubes for those thirsty diners.
This recipe will make enough for 8 good sized portions. Divide everything by 2 for a standard meal – but keep the cooking times the same – and if you do scale down the quantities just keep an eye on the dish that it does not burn.
Historical note: the gurkhas are soldiers that have served in the british army for many years. They come from the himalayas and they are feared all over the world. The first gurkhas were fighting men from the mountain kingdom of nepal — rai, magar, limbu, gurung and sunwar tribesmen.(i found this recipe on the hidden england website, and i have enjoyed it many times since discovering it!)
Ingredients
- Chicken Meat
- Onions
- Natural Yoghurt
- Vegetable Oil
- Cardamom Seeds
- Gingerroot
- Garlic Cloves
- Fennel Seeds
- Cayenne Pepper
- Turmeric
- Cinnamon Stick
- Cloves
- Cold Water