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Member recipe

Garlic Chilli Chicken With Cardamom Rice

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Cooking time

Prep: 10 minutes Cook: 55 minutes

Skill level



Serves 2

This has a spicy afterburn which is amazingly pleasant!

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


  1. 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. 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.

Comments, questions and tips

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25th Jan, 2014
Lovely lovely recipe. 1 tsp of cayenne and 4 chillis gave it quite a kick (!), but it was so tasty. Only negative was that there was quite a lot of liquid in mine - think next time I'll simmer with the lid off to reduce a bit more. Apologies for not rating but GoodFood won't let me!
18th Apr, 2014
This recipe had a definite 'kick' but was a little bland for taste. Still enjoyable though
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