This version is set up for a slow-crock cooker, but it could be prepared as a conventional casserole by simmering it on the stove top for about
30 minutes or in an oven at about 180 C for 30 minutes or so. In either case check occasionally for "doneness" as I have lost my notes on oven
cooking of this dish (not owning an oven it is of little interest to us...)
for the marinade
for the sauce
Mix the ingredients of the marinade, and marinade the chicken in a coolplace for about 3 hours.
Toast the cumin, coriander, and cardamom in a dry heavy skillet or wok,until aromatic, and grind to a fine powder.
Blend the ingredients of the sauce together.
Transfer the chicken and marinade to a wok or sautee pan and stir fry until the chicken just starts to change colour.
Transfer to a slow-crock cooker, and add the sauce, and then simmer, covered on low heat for one to one and a half hours (until the chicken
is cooked, tender, and the pieces fall apart at the pressure of a chopstick.)
Serve with steamed white rice.
From: Delia Smith's cooking course, called Chicken with Whole Spice, which is a mild pastiche on Indian food.
Posted By:Colonel I. F. K. Philpott
Post Date: Sat, 01 Jun 1996
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