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Chicken and spinach curry with cardamom rice

June 3, 2011

A light summery curry that’s little more effort than opening a jar, this was a great meal for a hot Friday night. H is out with the boys to Globe, so could do with something stomach-lining, and I’m staying home to revise, so fancy something tasty before cracking open the textbooks.

On a fluffy bed of cardamom rice

Another BBC Good Food recipe, I was particularly impressed by the ludicrously easy way to make basmati rice more interesting: the cardamom seeds add a distinct flavour that complements the curry rather than overpowering it.

The chili had plenty of kick, which worked well against a background of summer from the piquancy of the fresh tomatoes. I was generous with the spinach as I had plenty to use, and it adds a beautiful colour to the curry, as well as being full of goodness.

H went back to the pan for more – always a sign of a meal we’re sure to be making again.

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