"A light chicken curry makes a great midweek meal at any time of year. Adapted from Olive Magazine."
onion, peeled and very finely chopped
green chili peppers, finely chopped
garlic cloves, crushed
in piece ginger, finely grated
sunflower oil or
( more if you want more heat)
chicken thighs, cut into chunks
chicken stock cube
Tomatoes, cut into chunks
spinach, roughly chopped
cardamom pods, squashed
Cook the onion, chili peppers, garlic and ginger for 5 minutes in 2 tbsp oil. Add the spices and cook for 2 minutes. Add the chicken pieces, season and cook for 5-7 minutes until they start to colour a little. Add the tomatoes, chicken stock cube and a splash of water. Bring to a simmer, then cover for 20 minutes. Add the spinach and cook for another 10 minutes.
Meanwhile, heat a large knob of butter or 1 tbsp oil in a pan with a lid. Add the cardamom pods and cook for 2 minutes, tip in the rice, add a large pinch of salt and cook for another minute. Add 2 cups of water using the same cup to measure. 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. Fluff up the rice and serve with the curry.
Page 2 of 2
Garlic Chili Chicken With Cardamom Rice (cont.)