A creamy and spicy chicken curry that takes minutes to prepare.
6 spring onions
3 garlic cloves
2 tbsp vegetable oil
A small tin of chopped tomatoes (about 200g)
2 tbsp curry powder
1 tsp ground ginger
400g boneless skinless chicken, diced
100ml Greek yoghurt, plus extra to serve
salt and pepper
200g Basmati or long grain rice
- Slice the spring onions, but keep some of the sliced green tops to garnish when serving. Peel and crush the garlic. Heat the oil in a large pan over a medium heat and cook the spring onions and garlic for a few minutes. Add the chopped tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the spices look like they might start to burn, add a little water to the pan.
- Add the chicken and cook for 5 minutes or until the chicken begins to brown.
- Add 250ml of water and bring to the boil. Turn down to a low heat and cook for 10-15 minutes. Make sure the chicken is cooked through with no red juices oozing from the middle.
- While the chicken is cooking, prepare the rice. Rinse the rice in a sieve to remove any starch. Put the rice into a saucepan with a tight fitting lid and add the water. You will need almost twice as much water as rice. It is often easier the measure the rice by volume rather than by weight (eg using a measuring cup) as you can then measure the water in the same way. You could also weigh the rice using a measuring jug on the scales.
- Bring to the boil then reduce the heat to the lowest simmer. Cover with the lid and cook very gently for 10 minutes. If the lid doesn’t fit tightly you could place a piece of kitchen foil underneath the lid. Remove from the heat and leave to stand with the lid on for 5 to 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escape
- Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt.
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