A different way to cook chicken, seasoning it with spices and combining it with rice. You will be amazed at the result!
Ingredients for 4 portions
- Chicken thigh meat (diced) 400 g
- Fresh coriander (chopped)
- Ginger (finely chopped) 40 g
- Green chillies (finely chopped) 40 g
- Chopped tomatoes 400 g
- Chicken stock 500 ml
- Cloves garlic (finely chopped) 2
- Olive oil 2 tbsp
- Large onion (finely diced)
- Lime
- Cardamom pods 1/4 tsp
- Whole cloves 1/4 tsp
- Tomatoe puree 50 g
- Cumin 1/4 tsp
- Ground coriander 1/4 tsp
- Ground turmeric 1/8 tsp
- Sugar 1 tsp
- Salt 1/8 tsp
Preparation
Heat oil in a large pan and add the cloves and cardamom pods.
Add the garlic, ginger, chillies, cumin, ground coriander, turmeric, salt, sugar, and lime juice and stir to form a paste.
Add the chicken to the gravy base and half of the chopped coriander and cook on a medium heat for 1 hour.
Add the remainder of the coriander and stir it in, then remove from the heat and serve.
To best enjoy this chicken-based dish, serve it hot and accompany it with unseasoned boiled white rice. Spices like cardamom and coriander help flavor a dish by reducing the need to use salt.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.