Cardamom chicken with lime leaves
Warmth the oil in a vast, wide container, include the onion and sear for 5 mins until mellowed, mixing sometimes. Mix in the garlic, ginger, cardamom, cloves and cinnamon, and cook for 5 mins progressively, mixing often. Include all the rest of the flavors with the bean stew, mix quickly over the warmth at that point include the tomatoes with 1 jar of water, the chutney and bouillon.
Mix in the aubergine, convey to the bubble at that point spread the container and stew for 15 mins. Mix well, and include the chicken and lime leaves. Push them under the fluid and disperse over the green pepper. Spread the skillet and leave to cook for 40 mins. Expel the chicken, shred in to medium-sized pieces and come back to the sauce.
In the mean time, make the rice. Put every one of the fixings in a medium dish with 750ml water. Convey to the bubble , then spread and cook for 20 mins. Turn off the warmth and leave for 5 mins to assimilate any overabundance dampness. Present with the curry.