If you're a true curry lover, the layers of spice in this fragrant and tender chicken thigh curry will really hit the spot

Ingredient

For the 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 & lentils

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

Direction

Method

• STEP 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.

• STEP 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.

• STEP 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.