Chicken with Cardamom and Lime Leaves

• rapeseed oil↗2 tbsp tbsp
• large onion1

  finely chopped

• large garlic cloves↗4

  grated

• fresh ginger↗2 tbsp tbsp

  finely grated

• cardamom pods12

  seeds removed and lightly crushed

• cloves↗4
• cinnamon stick↗1
• turmeric↗2 tsp tsp
• ground white pepper↗½-1 tsp tsp
• ground coriander↗1 tsp tsp
• ground cumin↗1 tsp tsp
• red chili↗1

  halved, seeded, finely chopped

• canned chopped tomatoes400g g
• mango chutney1 tbsp tbsp
• vegetable bouillon powder↗2 tsp tsp
• баклажан↗1

  нарізаний кубиками

• курячі стегна без шкіри та кісток↗12

  (близько 1kg)

• маленькі свіжі або сушені листя лайму↗4
• зелений перець1

  розрізаний навпіл, без насіння і нарізаний

• коричневий басматі рис↗125g
• суха червона сочевиця↗100g
• насіння кмину↗1 tsp
• куркума↗1 tsp
• овочевий бульйонний порошок↗1 tsp

Step-by-step instructions

1. 1

   Heat the oil in a large wide skillet, add the onion and sauté for 5 minutes until softened, stirring occasionally. Add the garlic, ginger, cardamom, cloves and cinnamon, and cook for another 5 minutes, stirring frequently. Add the remaining spices together with the chili, stir quickly over the heat, then add the tomatoes together with 1 cup of water, the chutney and the broth.

2. 2

   Add the eggplant, bring to a boil, then cover the skillet with a lid and simmer for 15 minutes. Stir well, add the chicken thighs and lime leaves. Submerge them in the liquid and distribute the green pepper. Cover and cook for 40 minutes. Remove the chicken, tear it into medium pieces and return it to the sauce.

3. 3

   Meanwhile, prepare the rice. Place all ingredients in a medium saucepan with 750 ml of water. Bring to a boil, then cover and simmer for 20 minutes. Turn off the heat and let stand for 5 minutes to absorb excess moisture. Serve with the curry.