Garlic Chili Chicken With Cardamom Rice

A very tasty and easy chicken curry. Originally found in BBC's Good Food magazine.

• Ready In: 55 mins
• Serves: 2

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.