Garlic Chili Chicken With Cardamom Rice

A light chicken curry makes a great midweek meal at any time of year. Adapted from Olive Magazine.

• Ready In: 55 mins
• Serves: 2

Ingredients

• 1  onion, peeled and very finely chopped
• 4  green chili peppers, finely chopped
• 4  garlic cloves, crushed
• 1  in piece ginger, finely grated
•  sunflower oil or   peanut oil
• 1  teaspoon ground cumin
• 1⁄4 teaspoon turmeric
• 1⁄2 teaspoon chili powder (more if you want more heat)
• 4  chicken thighs, cut into chunks
• 1  chicken stock cube
• 4  tomatoes, cut into chunks
• 3  ounces spinach, roughly chopped
•  butter or   oil
• 4  cardamom pods, squashed
• 1  cup basmati rice

Directions

1. 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.
2. 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.