Recipe

Cardamom Spice Chicken

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Cardamom Spice Chicken

Fluffy rice topped with a spicy veggie and chicken mix and a dollop of yoghurt.




Ingredients to serve 2

  • ½ cup x parboiled brown rice
  • 2 cups x boiling water (for the brown rice)
  • 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 – 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

  • 1 cup x parboiled brown rice
  • 4 cups x boiling water (for the brown rice)
  • 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 – 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: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Brown rice (parboiled): Pour boiling water (see quantity above) into a pot and add the rice with a pinch of salt. Bring to the boil, cover and gently simmer for 18-20 minutes on low heat. Drain if there is any excess water.

Step 3

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 4

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. 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 5

Serve the rice topped with the veggie and chicken mix and a dollop of yoghurt.