Garlic chilli chicken with cardamom rice recipe - Recipes - BBC Good Food

Cook the onion, chillies, garlic and ginger for 5 minutes in 2 tbsp oil. Add the spices and cook for 2 minutes. Add the chicken pieces, season and cook for 5-7 minutes until they start to colour a little. Add the tomatoes and a splash of water. Bring to a simmer, then cover for 20 minutes. Add the spinach and cook for another 10 minutes.

Meanwhile, heat a large knob of butter or 1 tbsp oil in a pan with a lid. Add the cardamom pods and cook for 2 minutes, tip in the rice, add a large pinch of salt and cook for another minute. Add 2 teacups of water using the same cup to measure. Bring to the boil, turn down to a gentle simmer and put on the lid. Cook for 15 minutes until all the water is absorbed. Fluff up the rice and serve with the curry.