Garlic Chili Chicken With Cardamom Rice

• 1 onion, peeled and very finely chopped
• 4 green chili peppers, finely chopped
• 4 garlic cloves, crushed
• 1 in piece ginger, finely grated
• sunflower oil or peanut oil
• 1 teaspoon ground cumin
• 14 teaspoon turmeric
• 12 teaspoon chili powder (more if you want more heat)
• 4 chicken thighs, cut into chunks
• 1 chicken stock cube
• 4 tomatoes, cut into chunks
• 3 ounces spinach, roughly chopped
• butter or oil
• 4 cardamom pods, squashed
• 1 cup basmati rice

1. Cook the onion, chili peppers, garlic and ginger for 5 minutes in 2 tbsp oil.
2. Add the spices and cook for 2 minutes.
3. Add the chicken pieces, season and cook for 5-7 minutes until they start to colour a little.
4. Add the tomatoes, chicken stock cube and a splash of water.
5. Bring to a simmer, then cover for 20 minutes.
6. Add the spinach and cook for another 10 minutes.
7. Meanwhile, heat a large knob of butter or 1 tbsp oil in a pan with a lid.
8. Add the cardamom pods and cook for 2 minutes, tip in the rice, add a large pinch of salt and cook for another minute.
9. Add 2 cups of water using the same cup to measure.
10. Bring to the boil, turn down to a gentle simmer and put on the lid.
11. Cook for 15 minutes until all the water is absorbed.
12. Fluff up the rice and serve with the curry.

onion, green chili peppers, garlic, ginger, sunflower oil, ground cumin, turmeric, chili powder, chicken thighs, chicken, tomatoes, spinach, butter, cardamom pods, basmati rice

Taken from www.food.com/recipe/garlic-chili-chicken-with-cardamom-rice-450278 (may not work)