Cookbook:Spiced Chicken with Sour Cream

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• 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)

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

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.

• 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.