Cardamom chicken with lime leaves 2016

Cardamom chicken with lime leaves

  • Rating: 5 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable (curry only)
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal567
fat17g
saturates4g
carbs49g
sugars13g
fibre10g
protein47g
salt0.3g
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Ingredients

For the curry

For the spiced rice & lentils

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.20 ratings
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