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.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.