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Garlic Chili Chicken With Cardamom Rice

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“A very tasty and easy chicken curry. Originally found in BBC's Good Food magazine.”
READY IN:
55mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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.

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