The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Garlic chilli chicken with cardamom rice recipe. Enjoy tasty rice recipes and learn how to make Garlic chilli chicken with cardamom rice.
A light chicken curry makes a great midweek meal at any time of year.
Easy
Serves 2
Prep 10 mins
Cook 45 mins
Ingredients
1 onion , peeled and grated or very finely chopped
3 green chillies , finely chopped
4 garlic cloves , crushed
4cm piece ginger , finely grated
flavourless oil such as groundnut or sunflower
1 tsp ground cumin
¼ tsp turmeric
½ tsp chilli powder
4 chicken thighs , cut into chunks
4 tomatoes , cut into chunks
80g bag spinach , roughly chopped
butter or oil
4 cardamom pods , squashed
1 teacup basmati rice
Method
1. Cook the onion, chillies, 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 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 teacups 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.
Nutrition per serving
782 kcalories, protein 51.8g, carbohydrate 95.4g, fat 24.1 g, saturated fat 5.1g, fibre 5.1g, salt 0.66 g
Recipe from olive magazine, August 2010.
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