Recipe

Cardamom Chicken

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Cardamom Chicken

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




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.

Step 4

Serve in a bowl topped with a dollop of yoghurt.