Nutrition per serving
Ingredients
- For the cardamom chicken curry
- For the spiced rice & lentils
Preparation
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1
Heat the rapeseed oil in a large, wide pan over medium heat. Add the finely chopped onion and fry for about 5 minutes, stirring occasionally, until softened and starting to turn golden.
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2
Stir in the grated garlic, grated fresh ginger, cardamom seeds, cloves and the cinnamon stick. Cook for another 5 minutes, stirring frequently, until very fragrant and the onions are deepened in color.
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3
Add the ground turmeric, ground white pepper, ground coriander, ground cumin and sliced red chilli. Stir for 30–60 seconds to briefly toast the spices without burning them.
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4
Pour in the chopped tomatoes along with 1 can of water (use the empty tomato can to measure), then add the mango chutney and vegetable bouillon powder. Stir well to combine into a loose sauce.
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5
Stir in the cubed aubergine. Bring the mixture up to a gentle boil, then cover the pan, reduce the heat to low and simmer for 15 minutes, stirring once or twice, until the aubergine begins to soften.
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6
Uncover, stir well, then add the chicken thighs and lime leaves. Push the chicken and lime leaves down so they are submerged in the sauce, then scatter the sliced green pepper over the top. Cover again and cook gently for 40 minutes, or until the chicken is very tender and cooked through.
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7
Once the chicken is cooked, lift the thighs out onto a board. Shred them into medium-sized pieces using two forks, then return the shredded chicken to the pan and stir into the sauce. Taste and adjust seasoning if needed, then keep warm over very low heat while you finish the rice.
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8
Meanwhile, make the spiced rice and lentils. Put the brown basmati rice, red lentils, cumin seeds, ground turmeric, vegetable bouillon powder and 750ml water into a medium pan. Stir once to combine.
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9
Bring the pan to the boil over high heat. Once boiling, cover with a tight-fitting lid, reduce the heat to low and cook gently for 20 minutes without lifting the lid.
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10
After 20 minutes, turn off the heat and leave the pan covered for a further 5 minutes to allow any excess moisture to be absorbed and the grains to finish steaming.
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11
Fluff the rice and lentils gently with a fork. Serve in warm bowls, topped generously with the cardamom chicken curry and plenty of sauce. Optionally garnish with fresh herbs or extra sliced chilli before serving.
Cardamom Chicken with Lime Leaves
Fragrant, gently spiced and full of comforting depth, this cardamom chicken with lime leaves is the kind of curry that perfumes your whole kitchen. Whole spices are bloomed in oil, then simmered slowly with tomatoes, aubergine and chicken thighs until everything turns rich and tender. A side of spiced brown basmati rice and red lentils makes it a complete, wholesome dinner in one bowl.
Why this cardamom chicken works
- Warm, layered spice: Cardamom, cloves and a cinnamon stick bring gentle sweetness, while turmeric, cumin and coriander add earthiness and color.
- Lime leaf fragrance: Lime leaves add a citrusy, floral aroma that lifts the richness of the sauce.
- Tender chicken thighs: Boneless thighs stay juicy during the long simmer, soaking up all the curry flavors.
- Built-in side dish: The turmeric and cumin-spiced rice and lentils cook separately on the stovetop, ready to scoop under the curry for a complete meal.
Using high-quality organic spices makes a big difference here: the essential oils in cardamom, cumin, coriander and turmeric are what give the curry its layered flavor and vibrant color.
Serving & pairing ideas
- Spoon the cardamom chicken curry over the spiced rice and lentils, making sure every plate gets plenty of sauce and vegetables.
- Garnish with fresh coriander leaves, extra sliced red chilli or a squeeze of lime juice if you like more brightness.
- Add a cooling side like cucumber raita or plain yogurt, and some warm flatbreads or naan to scoop up the sauce.
- Leftovers reheat beautifully and the flavors deepen by the next day, making this a great batch-cook and freeze option (freeze the curry, cook the rice fresh).
Make-ahead & storage
- Make ahead: Cook the curry fully, cool, then chill for up to 3 days. Reheat gently, adding a splash of water if it’s very thick.
- Freezer-friendly: The curry (without rice) freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Rice & lentils: Best cooked fresh, but leftovers can be refrigerated for up to 2 days and reheated with a splash of water.
Enjoy this aromatic cardamom chicken with lime leaves when you’re craving something cozy, complex and deeply spiced, without having to reach for a takeaway menu.
Tips for better taste
The spice behind this recipe.
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