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!