Cardamom chicken with lime leaves

Healthy winter recipe for 4 people, takes only 15 mins; recipe has rapeseed oil, onion, garlic cloves, ginger, cardamom pod, clove, cinnamon stick, turmeric, ground white pepper, ground coriander, ground cumin, red chilli, chopped tomatoes, mango chutney, bouillon powder, aubergine, skinless boneless chicken thigh, lime leaf, green pepper, basmati rice, red lentil, cumin seeds, turmeric and bouillon powder.

Cardamom chicken with lime leaves

Cardamom chicken with lime leaves

Recipe by Chef Soomro Course: Healthy winter


Prep time

30 mins


  • Chopped Tomatoes: 400g can chopped tomatoes
  • Turmeric: 2 tsp turmeric
  • Red Chilli: 1 red chilli halved, deseeded and finely sliced
  • Onion: 1 large onion, finely chopped
  • Mango Chutney: 1 tbsp mango chutney
  • Garlic Cloves: 4 large garlic cloves, grated
  • Aubergine: 1 aubergine, cubed
  • Red Lentil: 100g dried red lentils
  • Ground Cumin: 1 tsp ground cumin
  • Rapeseed Oil: 2 tbsp rapeseed oil
  • Ginger: 2 tbsp finely grated fresh ginger
  • Green Pepper: 1 green pepper, halved, deseeded and sliced
  • Basmati Rice: 125g brown basmati rice
  • Cumin Seeds: 1 tsp cumin seeds
  • Bouillon Powder: 2 tsp vegetable bouillon powder
  • Ground Coriander: 1 tsp ground coriander
  • Clove: 4 cloves
  • Cardamom Pod: 12 cardamom pods, seeds removed and lightly crushed
  • Cinnamon Stick: 1 cinnamon stick
  • Ground White Pepper: 1/2 -1 tsp ground white pepper
  • Skinless Boneless Chicken Thigh: 12 skinless boneless chicken thighs (about 1kg)
  • Lime Leaf: 4 small fresh or dried lime leaves


  1. Heat the oil in a large, wide pan, add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger, cardamom, cloves and cinnamon, and cook for 5 mins more, stirring frequently. Add all the remaining spices with the chilli, stir briefly over the heat then add the tomatoes with 1 can of water, the chutney and bouillon.
  2. Stir in the aubergine, bring to the boil then cover the pan and simmer for 15 mins. Stir well, and add the chicken and lime leaves. Push them under the liquid and scatter over the green pepper. Cover the pan and leave to cook for 40 mins. Remove the chicken, shred in to medium-sized pieces and return to the sauce.
  3. Meanwhile, make the rice. Put all the ingredients in a medium pan with 750ml water. Bring to the boil , then cover and cook for 20 mins. Turn off the heat and leave for 5 mins to absorb any excess moisture. Serve with the curry.