A spiced chicken dish served with rice.

Serves 4-6


  • 1 teaspoon ground black pepper
  • ¾  teaspoon ground coriander
  • ¾  teaspoon ground cinnamon
  • ¾  teaspoon ground cloves
  • ¾  teaspoon curry powder
  • ½  teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • 5 cardamom pods
  • 1½  teaspoon paprika
  • 1 chicken, cut in half
  • 1 medium onion, diced
  • 3 cloves garlic, crushed
  • 1 piece ginger, crushed
  • 3 medium tomatoes, diced
  • 2 dried black limes, poke a couple of holes in each
  • 1 serrano or jalapeno chilli
  • 2 cups basmati long grain rice
  • 2½ cups water
  • Vegetable oil
  • Fresh coriander, chopped
  • Salt and freshly cracked black pepper, to taste

  • Step One

    In a small bowl mix black pepper, salt, coriander, cinnamon, cloves, cumin, curry, turmeric, nutmeg and paprika to make spice blend.

  • Step Two

    Use half of spice blend to season chicken. Set aside for 2 hours or overnight.

  • Step Three

    Using a large frypan on medium heat sauté onions in oil until they start to go brown. Add garlic, ginger, cardamom pods and the rest of the spice mixture. Sauté for a couple of minutes and add tomatoes, chilli, limes and seasoned chicken. Combine well.

  • Step Four

    Add water, bring to boil. Cover and simmer over low heat for 30 minutes.

  • Step Five

    Wash rice in cold water until excess starch is removed, drain well.

  • Step Six

    Remove chicken from broth and set aside on a baking sheet.

  • Step Seven

    Add rice to broth. Cover and let steam over low heat for 30 minutes.

  • Step Eight

    Season with salt and freshly cracked pepper.


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