Chicken Curry & Rice
4 chicken breasts
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)
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!