Chicken with Three Spices

Name: Chicken with Three Spices
Yield: Serves 4
Ingredients: freshly ground black pepper; 150 ml/¼ pint double cream; 1 teaspoon whole cumin seeds; 1 teaspoon whole coriander seeds; 150 ml/¼ pint chicken stock; 1 teaspoon whole cardamom pods; 100 g/4 oz onions, chopped; 25 g/1 oz butter; peeled and sliced mango, or banana fritters to serve (optional); 1 × 1.75 kg/4 lb chicken, quartered, or 4 boned chicken breasts; salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

A mildly-spiced and aromatic dish that I first came across when I worked at the Hole in the Wall in Bath. Although I usually make it with chicken, it tastes lovely made with other white meats, too. Try using turkey, pork or veal. The spiced meat with its creamy sauce is delicious alone, but even better with slices of mango, or hot banana fritters.