Chicken Aku Paku

• 2 tablespoons peanut oil
• 1 large chicken, jointed
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 3 green tomatoes, roughly chopped
• 1 fresh green chile, chopped
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cumin seed
• 1/2 teaspoon coriander seed
• 4 cardamom pods
• 300 ml chicken stock
• 2 (400 ml) cans coconut milk
• To serve
• 2 tablespoons coconut cream
• 1 bunch basil leaves
• 1/2 cup green beans, blanched
• steamed rice

1. Heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside.
2. Add the onion and garlic to the pan and fry for 5-8 minutes until soft. Tip in the tomatoes and chilli and cook for a few minutes more.
3. Using a pestle and mortar, pound the turmeric, cumin seeds, coriander seeds and cardamom pods to a fine powder. Add to the pan along with the chicken pieces. Add the stock and coconut milk and bring to a gentle boil.
4. Season well, cover and simmer for 1 hour.
5. To serve: stir in the coconut cream. Grind the basil to a rough paste using a pestle and mortar, and swirl this into the pan. Add the green beans and serve with bowls of steamed rice.

peanut oil, chicken, onions, garlic, green tomatoes, green chile, ground turmeric, cumin, coriander seed, cardamom pods, chicken, coconut milk, coconut cream, basil, green beans, rice

Taken from www.food.com/recipe/chicken-aku-paku-310006 (may not work)