John Myers
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Black Cardamom Chicken, Sweet Potato Puree
The perfect black cardamom chicken, sweet potato puree recipe with a picture and simple step-by-step instructions.
Meat + marinade
- 4 Chicken Minute Schnitzel
- 6 black Cardamom pods
- 6 dried Kaffir lime leaves
- 1 tsp Coriander seeds
- 2 tsp Sugar
- 1 tsp Freshly crushed black pepper
- 2 Garlic cloves, finely grated
- 1 tbsp Strength
- 50 ml Soy sauce
sauce
- 1 Red Onion, finely diced
- 2 Garlic cloves, finely grated
- 2 tbsp Sesame
- Freshly chopped chilli, to taste
- 1 tbsp Tomato paste
- 400 ml Poultry stock
- Strength
- Black pepper from the mill
- Salt
Mashed sweet potatoes
- 2 middle Sweet potatoes, peeled and diced
- 2 Garlic cloves
- Salt
- 1 Sting Butter
- Lime zest and juice
- Cinnamon
- Freshly chopped chilli pepper
- Black pepper from the mill
Sunday
- Fresh lime zest
- Freshly chopped coriander
Marinate meat
- Put the minute schnitzel in a freezer bag. Roughly press down the black cardamom and then take out the seeds and place them in the mortar together with the coriander seeds and the coarsely crumbled kaffir lime leaves and grind them finely.
- Put this in a bowl. Add the sugar, garlic, pepper, starch and soy sauce and combine everything very well with the whisk and then put this in the freezer bag over the chicken schnitzel and make sure that everything is well coated. Close the bag tightly and leave to marinate in the refrigerator for 2 hours.
Finishing meat and sauce
- 30 minutes before frying, take the meat out of the refrigerator and heat some oil in a pan and fry the chicken schnitzel on both sides, remove and place in an ovenproof dish. (Remove marinade)
- Now add the sesame seeds to the frying fat and briefly roast them, then add the onion, garlic and chilli and sauté a little while turning. Now add the tomato paste and roast it for about 2 minutes and deglaze with the remaining marinade and the poultry stock. Let everything simmer for about 5 minutes and then tie with a little starch if necessary. Season to taste with salt and pepper and then pour over the schnitzel and let it steep in an oven preheated to 120 degrees for about 20 minutes.
Mashed sweet potatoes
- Boil the sweet potato together with the garlic in sufficiently salted water and then pour it off and puree it finely with the magic wand and then add a pinch of butter, melt it in it and stir in. And then season with salt, pepper, chilli, cinnamon and lime juice and zest. The sweet potato needs these flavors, otherwise it tastes rather dull and boring.
finish
- Place the sweet potato puree on a plate with the help of a serving ring, add the meat with a little sauce. Sprinkle with some fresh coriander and rub some lime zest over the top.
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