Spiced Chicken with Sour Cream
Spiced chicken with sour cream is a gently fragrant braise where whole spices are cracked in hot oil before anything else goes in the pan. Cardamom, coriander, cumin and cinnamon flavor the onions, and currants add small pockets of sweetness against the tangy sauce. It improves overnight in the refrigerator as the spices mellow, so it suits cooking a day ahead. Firm tofu works in place of chicken.
Instructions
Heat the oil in a pan until quite hot but not smoking. Add the cardamom seeds, coriander, cinnamon, cumin and bay leaf, and cook for 1 to 2 minutes, until the seeds crack.
Lower the heat and add the garlic and onion. Cook until the onion is tender and translucent, then move the mixture to a dish and set it aside.
Season the chicken with salt and pepper and roll the pieces in flour. Fry them in the same pan, adding more oil if the pan looks dry, until the chicken is almost cooked through.
Return the onion and spice mixture to the pan and add the currants. Stir in the sour cream, or the yogurt and sour cream mixture, and simmer until the chicken is tender and the sauce has cooked down a little.
Serve with Saffron Sweet Rice, topped with the almonds and coconut.
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