Cardamom chicken with lime leaves 2016

Cardamom chicken with lime leaves

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(17 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins


Serves 4

If you're a true curry lover, the layers of spice in this fragrant and tender chicken thigh curry will really hit the spot

Nutrition and extra info

  • curry only
  • Healthy

Nutrition: per serving

  • kcal567
  • fat17g
  • saturates4g
  • carbs49g
  • sugars13g
  • fibre10g
  • protein47g
  • salt0.3g
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    For the curry

    • 2 tbsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 1 large onion, finely chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 4 large garlic cloves, grated
    • 2 tbsp finely grated fresh ginger



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 12 cardamom pods, seeds removed and lightly crushed
    • 4 cloves



      A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

    • 1 cinnamon stick
    • 2 tsp turmeric



      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • ½ -1 tsp ground white pepper
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1 red chilli halved, deseeded and finely sliced
    • 400g can chopped tomatoes
    • 1 tbsp mango chutney
    • 2 tsp vegetable bouillon powder
    • 1 aubergine, cubed



      Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

    • 12 skinless boneless chicken thighs (about 1kg)
    • 4 small fresh or dried lime leaves
      Lime leaf

      Lime leaf

      ly-m leef

      Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

    • 1 green pepper, halved, deseeded and sliced

    For the spiced rice & lentils

    • 125g brown basmati rice
    • 100g dried red lentils
    • 1 tsp cumin seeds
    • 1 tsp turmeric



      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • 1 tsp vegetable bouillon powder


    1. Heat the oil in a large, wide pan, add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger, cardamom, cloves and cinnamon, and cook for 5 mins more, stirring frequently. Add all the remaining spices with the chilli, stir briefly over the heat then add the tomatoes with 1 can of water, the chutney and bouillon.

    2. Stir in the aubergine, bring to the boil then cover the pan and simmer for 15 mins. Stir well, and add the chicken and lime leaves. Push them under the liquid and scatter over the green pepper. Cover the pan and leave to cook for 40 mins. Remove the chicken, shred in to medium-sized pieces and return to the sauce.

    3. Meanwhile, make the rice. Put all the ingredients in a medium pan with 750ml water. Bring to the boil , then cover and cook for 20 mins. Turn off the heat and leave for 5 mins to absorb any excess moisture. Serve with the curry.

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    Comments, questions and tips

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    Saize's picture
    3rd Jul, 2020
    Smells and tastes delicious. Though the dish is very watery so used Corn flour. Definitely worth the wait for this meal
    25th Aug, 2018
    I add extra chillis x4 and a bit of coconut cream to thicken it is delicious!!
    Stacy Allman's picture
    Stacy Allman
    8th Mar, 2018
    This was a lovely dish - I used some thickening granules at the end (I know, I'm a cheat!) to thicken the sauce and it was fabulous. Tasted great the next day too.
    11th Nov, 2017
    Lovely fragrant curry, and I really like the rice/lentil mix (although I find it doesn't need as much water as in the recipe). It also works well with bone-in thighs/drumsticks. Can add a dollop of lime pickle to the curry too, and a sprinkle of fenugreek leaves if you like them. Better the next day.
    21st Apr, 2017
    This was a really tasty curry, not spicy at all so a bit different for me but a nice flavour. Don't be put off by the long ingredients list, if you missed one or two things off I'm sure it'd be fine. Instead of bouillon I used some home made stock that I had in the freezer. Because there's not much cooking time when it's uncovered the sauce is a bit thin, so maybe factor in a bit of time with the lid off - I ended up doing that and the chicken still stayed amazingly tender. Yum.
    11th Nov, 2016
    Made this tonight and it was delicious. I wanted it tonight but was missing a couple of ingredients I didn't have mango chutney so substituted with a teaspoon of Tamarind. Nor did I have the brown basmati or red lentils so made white basmati with split peas. I found the sauce was thick enough as the aubergine melts into nothing and the chicken is shredded. Tangy and lovely, not too hot but an interesting tasting curry and healthy too
    koolk_2009's picture
    30th Oct, 2016
    Very tasty, the lime leaves give it a lovely flavour. I may add more spice the next time and use something to thicken the sauce as it's quite thin.
    10th Apr, 2017
    12 chicken thighs for 4 people?
    21st Apr, 2017
    I just made this yesterday. It doesn't overwhelm the curry having that much chicken but if either you wanted to put less chicken in, or serve more people you'd be fine. And go by the 1 kg weight, not the number 12, as some of the thighs I got in the pack I bought were small so this makes up for it.
    goodfoodteam's picture
    10th Apr, 2017
    That's what we suggest in this recipe - a weight of about 1kg, so 250g of chicken each.
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