Chicken Curry & Rice

Time Taken:

1 hour

Portions:

4

Ingredients:

4 chicken breasts

1 onion

Chunk of ginger/ginger paste

2 garlic cloves, crushed

2 Tsp garam masala

2 Tsp chilli powder

2 Tsp each of salt and pepper

1 Tsp tumeric

400g tin of chopped tomatoes

1 TBsp tomato paste

400g uncooked rice

Fresh coriander (if you have it)

Method:

Peel and dice the onion. Grate the ginger. 

Fry and sweat the onion, garlic and ginger in oil on a low heat for 5 minutes until soft. 

Mix the spices together and add them to the onion and fry for 1 minute. Add the chopped tomatoes and tomato paste. Simmer for 5 minutes. 

Leave to cool for 10 minutes. Pour into a food processor. Blend until smooth.

Cut the chicken into chunks, roughly 2cm x 2cm.

Rinse the pan. Fry the chicken in 2 batches until golden brown. Do not cook the chicken through at this point. 

Place all the chicken and tomato mixture into the pan. 

Add the yoghurt and coriander. Simmer on a low heat for 15 minutes, stirring occasionally. 

Boil the rice in boiling water for about 10 minutes until soft (but not mushy). Drain using a colander. Serve and enjoy!