Garlic Chilli Chicken with Cardamom Rice

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the basmati rice in a sieve until the water runs mostly clear. Put it in a saucepan with the squashed cardamom pods, cover with water, bring to a boil, then cover and simmer on low for 12 minutes until tender. Rest, covered, for 5 minutes.

2. Heat a little flavourless oil in a large pan over medium heat. Add the grated onion and cook for 8 minutes, stirring, until soft and golden.

3. Stir in the grated ginger, crushed garlic and chopped green chillies and cook for 2 minutes.

4. Add the ground cumin, turmeric and chilli powder and stir for 30 seconds until fragrant.

5. Add the chicken thigh chunks, turn them in the spices and cook for 5 minutes until browned on the outside.

6. Add the chopped tomatoes, cover and simmer for 12 minutes, stirring now and then, until the sauce thickens and the chicken reaches 165°F (74°C) in the thickest part.

7. Stir in the chopped spinach and cook for 2 minutes until wilted.

8. Off the heat, stir in a knob of butter or a little more oil to finish the sauce.

9. Fluff the cardamom rice with a fork and serve it alongside the garlic chilli chicken.