1. Cook the onion, chillies, garlic and ginger for 5 minutes in 2 tbsp oil. 2. Add the spices and cook for 2 minutes. 3. Add the chicken pieces, season and cook for 5-7 minutes until they start to colour a little. 4. Add the tomatoes and a splash of water. 5. Bring to a simmer, then cover for 20 minutes. Add the spinach and cook for another 10 minutes. 6. Meanwhile, heat a large knob of butter or 1 tbsp oil in a pan with a lid. 7. Add the cardamom pods and cook for 2 minutes. 8. Tip in the rice, add a large pinch of salt and cook for another minute. 9. Add 2 teacups of water using the same cup to measure. 10. 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. 11. Fluff, serve and eat. ---------------------------------------------------------------------------
Nutrition
Ingredients
