Chicken & chick pea curry with Lemon & cardamon rice
I’m all for saving time in cooking but this new fad of reducing ingredients to speed things up goes against the grain in my eyes. Surely dishes like Curries are about building depths of flavour and expanding on the taste experience.Put it this way the introduction of a few extra spices and a little extra preparation is hardly going to break the bank or screw up your time management – if it is, then there is a problem.This curry uses classic favours can be cobbled together easily and will leave you and your diners highly satisfied.
Servings: People
Ingredients
- 1 whole Onion peeled & diced (£0.13)
- 5 cloves garlic peeled & minced (£0.15)
- 5 grams ginger peeled & sliced (£0.01)
- 500 grams chicken thighs chopped (£3.50)
- 1 tin Chick peas (£0.40)
- 4 whole Tomatoes Chopped
- 13 ml Tomato puree Tablespoon
- 5 grams Fresh coriander teaspoon (£0.10)
- 5 grams Fresh Mint teaspoon (£0.12)
- 5 grams Tumeric teaspoon
- 5 grams Fresh coriander teaspoon (£0.10)
- 5 grams Cumin teaspoon (£0.11)
- 5 grams Paprika teaspoon (£0.08)
- .5 grams chilli powder 1/2 teaspoon (£0.01)
- .5 grams Fennel seeds 1/2 teaspoon (£0.00)
- Bay leaf
- 10 ml Vegetable oil Dessert spoon (£0.02)
- Lemon & Cardamom Rice
- 140 grams Basmati rice (£0.21)
- .5 whole Lemon Sliced (£0.15)
- 5 grams cardamoms teaspoon
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Prep Time: 15 minutes
Cook Time: 40 minutes
Curry
- Make a paste of the garlic, ginger & onion. Heat the vegetable oil then fry on a low heat for about 5 minutes.
- Add all the spices, blending everything together. Fry for a further 2 minutes before adding the chopped chicken, coating in the spice mixture. Cook for about 5 minutes, letting the chicken brown.
- Combine chopped tomatoes, puree and a little lemon juice. Season with salt & pepper and leave to cook for about 30 minutes on a low heat.
- Before serving dress with chopped coriander & mint.
Rice
- Add 2 cups of water to a saucepan with a little salt, bring to the boil.
- Introduce cup of rice, sliced lemon and crushed cardamoms and bring back to the boil. Reduce the heat then cover and cook for 10-12 minutes until all the water has evaporated.
- Fluff with a fork, plate up, heap on the curry and Go for it.
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