Recipe

Cardamom Chicken

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A saucy mixture of veggies and tender chicken, served with a dollop of creamy yoghurt.

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serves 2

300g
½
1
3½ tsp
10g
1 clove
½ sachet
½
2
1 cup
100g
2 tbsp

serves 4

600g
1
2
7 tsp
20g
2 cloves
1 sachet
1
4
2 cups
200g
4 tbsp

ingredients

chicken fillets
onion – peel & chop finely
aubergines – dice (1½ cm)
Khusha Spice Mix
ginger – peel & chop finely
garlic – peel, grate finely & chop
tomato paste
fresh chilli (optional) – deseed & chop finely
tomatoes – dice (½ cm)
boiling water (for the veggie mix)
Swiss chard – remove stalks & slice (1cm)
yoghurt
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 2

300g x chicken fillets
½ x onion – peel & chop finely
1 x aubergines – dice (1½ cm)
3½ tsp x Khusha Spice Mix
10g x ginger – peel & chop finely
1 clove x garlic – peel, grate finely & chop
½ sachet x tomato paste
½ x fresh chilli (optional) – deseed & chop finely
2 x tomatoes – dice (½ cm)
1 cup x boiling water (for the veggie mix)
100g x Swiss chard – remove stalks & slice (1cm)
2 tbsp x yoghurt
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 4

600g x chicken fillets
1 x onion – peel & chop finely
2 x aubergines – dice (1½ cm)
7 tsp x Khusha Spice Mix
20g x ginger – peel & chop finely
2 cloves x garlic – peel, grate finely & chop
1 sachet x tomato paste
1 x fresh chilli (optional) – deseed & chop finely
4 x tomatoes – dice (½ cm)
2 cups x boiling water (for the veggie mix)
200g x Swiss chard – remove stalks & slice (1cm)
4 tbsp x yoghurt
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Chicken: Place a pan on medium-high heat with a knob of butter. When the butter has melted, add the chicken and brown for 4 minutes. Remove and set aside.

Step 3

Veggie mix: Boil the kettle. Using the same pan, on medium-high heat, add a drizzle of olive oil and, when hot, add the onion with a little salt. Cook for 5 minutes, then add the aubergines with another drizzle of olive oil and cook for 3 minutes until golden. Add the Khusha Spice Mix, ginger, garlic and tomato paste. Add the chilli, if you like a little spice and cook for 1 minute before adding tomatoes and boiling water (see quantity above). Cook for 10 minutes until the aubergines are soft and cooked, but with a slight bite. Add the chicken back to the pan, mix and cook for another minute until cooked through. Then add the Swiss chard, wilt for 1 minute and season with salt and pepper to taste.