Cardamom Chicken with Lime Leaves Recipe

Introduction

Cardamom chicken with lime leaves is a fragrant and flavorful dish that blends warm spices with tender chicken and fresh vegetables. This comforting curry pairs beautifully with spiced brown basmati rice and red lentils, making it a satisfying meal for any day of the week.

Ingredients

• 2 tbsp rapeseed oil
• 1 large onion, finely chopped
• 4 large garlic cloves, grated
• 2 tbsp finely grated fresh ginger
• 12 cardamom pods, seeds removed and lightly crushed
• 4 cloves
• 1 cinnamon stick
• 2 tsp turmeric
• ½ – 1 tsp ground white pepper
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 red chilli, halved, deseeded and finely sliced
• 400g can chopped tomatoes
• 1 tbsp mango chutney
• 2 tsp vegetable bouillon powder
• 1 aubergine, cubed
• 12 skinless boneless chicken thighs (about 1kg)
• 4 small fresh or dried lime leaves
• 1 green pepper, halved, deseeded and sliced
• 125g brown basmati rice
• 100g dried red lentils
• 1 tsp cumin seeds
• 1 tsp turmeric (for the rice)
• 1 tsp vegetable bouillon powder (for the rice)

Instructions

1. Step 1: Heat the rapeseed oil in a large, wide pan over medium heat. Add the finely chopped onion and fry for about 5 minutes until softened, stirring occasionally.
2. Step 2: Stir in the grated garlic, ginger, crushed cardamom seeds, cloves, and cinnamon stick. Cook for 5 more minutes, stirring frequently to release the spices’ aromas.
3. Step 3: Add the turmeric, ground white pepper, ground coriander, ground cumin, and the sliced red chilli. Stir briefly over the heat, then add the chopped tomatoes along with one can of water, mango chutney, and vegetable bouillon powder. Mix well.
4. Step 4: Stir in the cubed aubergine, bring the mixture to a boil, then cover the pan and simmer for 15 minutes.
5. Step 5: After simmering, stir well, then add the chicken thighs and lime leaves. Push the chicken pieces under the liquid and scatter the sliced green pepper on top. Cover the pan again and cook for 40 minutes until the chicken is tender and cooked through.
6. Step 6: Remove the chicken from the pan, shred it into medium-sized pieces using two forks, then return the shredded chicken to the sauce and stir to combine.
7. Step 7: Meanwhile, prepare the rice and lentils. In a medium pan, combine the brown basmati rice, dried red lentils, cumin seeds, turmeric, vegetable bouillon powder, and 750ml water. Bring to a boil, then cover and cook for 20 minutes.
8. Step 8: Turn off the heat and leave the rice and lentils covered for 5 minutes to absorb any remaining moisture.
9. Step 9: Serve the shredded cardamom chicken curry alongside the spiced rice and lentils for a delicious, balanced meal.

Tips & Variations

• For extra heat, keep the seeds in the red chilli or add a pinch of cayenne pepper.
• Use boneless chicken breasts instead of thighs if you prefer leaner meat, but avoid overcooking to keep it tender.
• If fresh lime leaves are unavailable, substitute with a small amount of lime zest for a citrusy note.
• Add some chopped spinach or kale towards the end of cooking for extra greens and nutrition.

Storage

Store any leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the chicken with firm tofu, chickpeas, or additional vegetables like cauliflower and sweet potatoes for a vegetarian version.

What are lime leaves and can I omit them?

Lime leaves are aromatic leaves commonly used in Southeast Asian cooking to add citrus flavor. If you don’t have them, you can omit or substitute with a little lime zest to maintain some brightness in the dish.

Cardamom Chicken with Lime Leaves Recipe

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★★★★★

4.7 from 116 reviews

• Author: Jake
• Total Time: 1 hour 40 minutes
• Yield: Serves 6-8 1x

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Description

A fragrant and flavorful Cardamom Chicken curry simmered with aromatic spices, tender aubergine, and fresh lime leaves, served alongside a spiced brown basmati rice and red lentil pilaf. This comforting dish combines warm spices like cardamom, cloves, cinnamon, and turmeric with a touch of mango chutney and fresh green pepper to create a rich and hearty meal.

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Ingredients

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For the Cardamom Chicken Curry

• 2 tbsp rapeseed oil
• 1 large onion, finely chopped
• 4 large garlic cloves, grated
• 2 tbsp finely grated fresh ginger
• 12 cardamom pods, seeds removed and lightly crushed
• 4 cloves
• 1 cinnamon stick
• 2 tsp turmeric
• ½ –1 tsp ground white pepper
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 red chilli, halved, deseeded and finely sliced
• 400g can chopped tomatoes
• 1 tbsp mango chutney
• 2 tsp vegetable bouillon powder
• 1 aubergine, cubed
• 12 skinless boneless chicken thighs (about 1kg)
• 4 small fresh or dried lime leaves
• 1 green pepper, halved, deseeded and sliced

For the Spiced Rice and Lentils

• 125g brown basmati rice
• 100g dried red lentils
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp vegetable bouillon powder
• 750ml water

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Instructions

1. Prepare the Base: Heat the rapeseed oil in a large, wide pan over medium heat. Add the finely chopped onion and fry for about 5 minutes until softened, stirring occasionally to avoid burning.
2. Add Aromatics and Spices: Stir in the grated garlic, fresh ginger, crushed cardamom seeds, cloves, and cinnamon stick. Cook for an additional 5 minutes, stirring frequently to release the aromas and flavors of the spices.
3. Incorporate Remaining Spices and Liquids: Add turmeric, ground white pepper, ground coriander, ground cumin, and sliced red chilli. Stir briefly over the heat to toast the spices lightly. Then pour in the chopped tomatoes along with one can’s worth of water, add mango chutney and vegetable bouillon powder, mixing well to combine all ingredients.
4. Cook the Aubergine: Stir in the cubed aubergine, bring the mixture to a boil, then cover the pan and simmer gently for 15 minutes, allowing the aubergine to soften and absorb the flavors.
5. Add Chicken and Lime Leaves: After 15 minutes, stir well and add the skinless boneless chicken thighs along with the fresh or dried lime leaves. Submerge the chicken pieces under the liquid and scatter the sliced green pepper on top. Cover the pan again and cook gently for 40 minutes until the chicken is tender and cooked through.
6. Shred the Chicken: Remove the chicken from the pan. Using two forks, shred the chicken into medium-sized pieces. Return the shredded chicken to the sauce and stir to combine evenly.
7. Prepare the Rice and Lentils: While the chicken is cooking, rinse the brown basmati rice and red lentils together. Place them in a medium saucepan with cumin seeds, turmeric, vegetable bouillon powder, and 750ml water. Bring to the boil, then cover and simmer for 20 minutes until the rice and lentils are tender and cooked through.
8. Rest the Rice: Turn off the heat and leave the rice and lentils covered for an additional 5 minutes to absorb any remaining moisture, resulting in fluffy grains.
9. Serve: Spoon the fragrant cardamom chicken curry onto plates and accompany with the spiced brown basmati rice and lentil pilaf for a wholesome and satisfying meal.

Notes

• Removing the seeds from the cardamom pods prevents them from overpowering the dish with bitterness while still imparting their aromatic flavor.
• Adjust the amount of red chilli to control the spice level according to your preference.
• For a milder version, you can substitute chicken thighs with skinless chicken breasts; however, thighs generally remain juicier and more flavorful.
• If fresh lime leaves are unavailable, dried lime leaves work well and still provide a distinctive citrus aroma.
• Ensure the pan is covered during simmering to retain moisture and develop rich flavors.
• Brown basmati rice adds a nutty flavor and extra fiber compared to white rice.
• This recipe can be doubled for larger gatherings, but cooking times may need to be slightly adjusted accordingly.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian

Keywords: cardamom chicken, chicken curry, Indian chicken recipe, lamb rice pilaf, basmati rice, spiced chicken, aubergine curry, lime leaf recipe, fragrant chicken curry, hearty chicken dish