Cardamom chicken curry

Name: Cardamom chicken curry
Total time: 55 min
Yield: serves 4
Ingredients: vegetable oil 1 tbsp; onions 2, roughly chopped; ginger a walnut-sized chunk, grated; garlic 2 cloves, crushed; green chillies 2, sliced; ground turmeric 1 tsp; ground cumin 1 tbsp; ground coriander 1 tbsp; cardamom 5 pods, seeds removed and crushed; yellow mustard seeds 1 tsp; mild chilli powder 1 tsp; skinless chicken thigh fillets 500g, cut into chunky pieces; chopped tomatoes 400g tin; tomato purée 1 tbsp; chicken stock 200ml; spinach 200g bag, chopped; basmati rice 250g; natural yogurt 4 tbsp

55 minutes
serves 4
Easy

Check out this low calorie cardamom chicken curry. This easy recipe is packed with plenty of flavour, and is perfect comfort food for all the family

January 4, 2018 at 2:50 pm

Ingredients

vegetable oil 1 tbsp
onions 2, roughly chopped
ginger a walnut-sized chunk, grated
garlic 2 cloves, crushed
green chillies 2, sliced
ground turmeric 1 tsp
ground cumin 1 tbsp
ground coriander 1 tbsp
cardamom 5 pods, seeds removed and crushed
yellow mustard seeds 1 tsp
mild chilli powder 1 tsp
skinless chicken thigh fillets 500g, cut into chunky pieces
chopped tomatoes 400g tin
tomato purée 1 tbsp
chicken stock 200ml
spinach 200g bag, chopped
basmati rice 250g
natural yogurt 4 tbsp

Method

Step 1

Heat the oil in a non-stick frying pan then add the onions and a large pinch of salt. Cook gently for 15 minutes until softened. Add the ginger, garlic and chillies, and cook for 3-4 minutes until fragrant.
Step 2

Add all of the spices and cook for a couple of minutes. Add the chicken and keep cooking until a little golden. Stir in the tomatoes, tomato purée and stock, then bring to a simmer. Cover and simmer for 20 minutes or until the sauce has thickened.
Step 3

Stir in the spinach, let it wilt, cover and cook for another 15 minutes. Meanwhile, cook the rice following pack instructions. Stir the yogurt into the curry, heat gently and serve with the rice.