Garlic Chili Chicken With Cardamom Rice |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 2 |
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A very tasty and easy chicken curry. Originally found in BBC's Good Food magazine. Ingredients:
1 onion, very finely chopped |
3 green chilies, finely chopped |
4 garlic cloves, crushed |
4 cm fresh ginger, finely grated |
cooking oil |
1 teaspoon ground cumin |
1/4 teaspoon turmeric |
1/2 teaspoon chili powder |
4 chicken thighs, cut into chunks |
4 tomatoes, cut into chunks |
80 g spinach, roughly chopped |
butter or oil |
4 cardamom pods, squashed |
1 cup basmati rice |
Directions:
1. Cook the onion, chillies, garlic and ginger for 5 minutes in 2 tbsp oil.
2. Add the spices and cook for 2 minutes.
3. Add the chicken pieces, season and cook for 5-7 minutes until they start to colour a little.
4. Add the tomatoes and a splash of water.
5. Bring to a simmer, then cover for 20 minutes. Add the spinach and cook for another 10 minutes.
6. Meanwhile, heat a large knob of butter or 1 tbsp oil in a pan with a lid.
7. Add the cardamom pods and cook for 2 minutes.
8. Tip in the rice, add a large pinch of salt and cook for another minute.
9. Add 2 teacups of water using the same cup to measure.
10. Bring to the boil, turn down to a gentle simmer and put on the lid. Cook for 15 minutes until all the water is absorbed.
11. Fluff, serve and eat.
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