Amar's Chicken (Recipe)

  • 4 tbsp. oil
  • Spices:
    • 6 whole cardamom pods (use only the seeds, discard the shells)
    • 2 tsp whole coriander seeds (it's not too strong, so use plenty)
    • 1/8 tsp ground cinnamon
    • 1/4 tsp whole cumin seeds
    • 1 bay leaf
    • 1 clove garlic, chopped
  • 1 cup onion, chopped (increase spices if using lots more onion, otherwise the taste is weak)
  • 2 lb fryer, or chicken parts (optional: substitute firm tofu for the chicken.)
  • 1 cup sour cream (or 1 cup plain yogurt & 1/2 cup sour cream)
  • 1/2 cup currants (or raisins, if currants are unavailable)


  • 1/4 - 1/3 cup slivered almonds (toasted if you prefer)
  • 2 tbsp shredded (or chipped) coconut (also toasted)
1. Heat oil until quite hot (not smoking.)
2. Add spices and bay leaf. Cook until seeds crack. (1-2 minutes.)
3. Reduce heat.
4. Add garlic and onion. Cook until tender & translucent.
5. Reserve onion, garlic & spices into a side dish.
6. Season chicken with salt & pepper. Roll in flour.
7. Fry chicken. (Add oil if needed.)
8. When chicken is almost done, add reserved onion/spice mixture.
9. Add currants. (At this point, chicken may be cooled & frozen.)
10. To serve, add sour cream (or mixture of sour cream and yogurt) and simmer until chicken is tender and sauce has cooked down a little.
11. Serve with Saffron Sweet Rice

Tags: Recipes