CHICKEN KORMA

The breast and thighs are cooked separately and deliciously reunited for service.

Chicken breast

1½ lbs (680 g) skinless, boneless chicken breast, trimmed of fat

⅓ cup (80 mL) cooking oil

1 tbsp (15 mL) salt

1 tbsp (15 mL) ground cumin

1 tbsp (15 mL) ground coriander

1 tsp (5 ml) ground cayenne pepper

1 tbsp (15 mL) paprika 1 tsp (5 mL) ground dried ginger

Chicken thighs

3 to 4 black cardamom pods

1½ lbs (680 g) skinless and boneless chicken thighs, trimmed of fat 1½ cups (375 mL) plain yogurt, stirred

1½ cups (375 mL) pureed tomatoes

3 tbsp (45 mL) finely chopped garlic

¼ cup (60 mL) cooking oil 1 tbsp and 1 tsp (20 mL) salt

½ tbsp (7.5 mL) ground cayenne pepper

2 tbsp (30 mL) ground coriander

3 tbsp (45 mL) ground cumin

1 tbsp and 1 tsp (20 mL) paprika

1 tsp (5 mL) ground dried ginger

1 tbsp (15 mL) celery seed 1 cup (250 mL) water 10 cloves (optional)

1. In a medium bowl, combine chicken breasts with oil, salt, cumin, coriander, cayenne, paprika and ginger. Coat chicken, then cover and refrigerate for at least three hours.

2. Preheat oven to 350 F (175 C). With a knife, crack cardamom pods. With your fingers, peel back the shell to release seeds and collect them in a small bowl. Discard shells. Crush seeds with rolling pin or mortar and pestle. Set aside.

3. In a medium baking dish with a lid, combine chicken thighs, cardamom seeds, yogurt, tomatoes, garlic, oil, salt, cayenne, coriander, cumin, paprika, ginger, celery seed, cloves and water. Mix well, cover and bake for about 40 to 45 minutes, or until chicken is cooked through. Remove from oven, but keep covered until ready to serve.

4. Preheat barbecue or stovetop iron grill to high. Place marinated chicken breasts on the grill and cook for 4 to 5 minutes. Turn chicken over and grill until cooked through, at least another 4 to 5 minutes.

Makes: 6 to 8 servings