Recipe for Cardamom Chicken – a saucy mixture of veggies and tender chicken, served with a dollop of creamy yoghurt
150g chicken fillets
1/4 onion – peel & chop finely
1/2 aubergine – dice (1½ cm)
1 3/4 tsp Khusha Spice Mix (or spice mix of your choice)
10g ginger – peel & chop finely
1/2 clove garlic – peel, grate finely & chop
1/4 sachet tomato paste
1/4 fresh chilli (optional) – deseed & chop finely
1 tomato – dice (½ cm)
1/2 cup boiling water (for the veggie mix)
50g Swiss chard – remove stalks & slice (1cm)
1 tbsp yoghurt
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
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.
Veggie mix: 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 aubergine 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 the tomato 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.
Serve in a bowl topped with a dollop of yoghurt.
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