For the curry
2 tbsp rapeseed oil
1 tbsp garlic infused oil
2 tbsp finely grated fresh ginger
12 cardamom pods, seeds removed and lightly crushed
1 cinnamon stick
2 tsp turmeric
½ -1 tsp ground white pepper
1 tsp ground coriander
1 tsp ground cumin
1 red chili halved, deseeded and finely sliced
400g can chopped tomatoes
1 eggplant, cubed
12 skinless boneless chicken thighs (about 1kg)
4 small fresh or dried lime leaves
For the spiced rice
125g brown basmati rice
1 tsp cumin seeds
1 tsp turmeric
Serves - 4
Heat the oil in a large, wide pan, stir in the garlic, ginger, cardamom, cloves and cinnamon, and cook for 5 mins more, stirring frequently.
Add all the remaining spices with the chili, stir briefly over the heat then add the tomatoes with 1 can of water.
Stir in the eggplant, bring to the boil then cover the pan and simmer for 15 mins. Stir well, and add the chicken and lime leaves.
Cover the pan and leave to cook for 40 mins. Remove the chicken, shred in to medium-sized pieces and return to the sauce.
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.
Recipe adapted from: Good Food