Chicken Bhuna & Cardamom Rice

Thickness: The curry should be thick rather than watery. Simmer uncovered for longer if needed. Storage: Refrigerate leftovers promptly and eat within 48 hours, or freeze in portions. Reheat until piping hot throughout, and avoid reheating more than once.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Finely dice the onion, mince the garlic and grate the ginger. Dice the chicken into evenly sized bite-sized pieces.

Step 2

2. Heat a large, deep frying pan or saucepan over medium heat and coat lightly with low-calorie cooking spray. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.

Step 3

3. Add the garlic and ginger and cook for 1 minute. Stir in the tomato purée and cook for another minute.

Step 4

4. Add the garam masala, cumin, ground coriander, paprika, turmeric and chilli powder. Stir for 30 seconds to release the spices’ aromas.

Step 5

5. Add the chopped tomatoes and fresh tomatoes. Stir well, bring to a gentle simmer and cook for 8–10 minutes, until the tomatoes begin to soften. For a smoother sauce like the original recipe, carefully blend the onion and tomato mixture until smooth, then return it to the pan.

Step 6

6. Add the diced chicken and season with salt and black pepper. Stir until all the chicken is coated in the sauce. Cover and simmer gently for 15–20 minutes, stirring occasionally, until the chicken is cooked through. The thickest pieces should reach an internal temperature of 75°C.

Step 7

7. Remove the lid and simmer for a further 5–10 minutes, stirring occasionally, until the sauce is thick and clings to the chicken. If it becomes too thick before the chicken is cooked, add a small splash of water. Stir in most of the chopped coriander, reserving a little for serving.

Step 8

8. While the curry cooks, rinse the basmati rice under cold water until the water runs mostly clear. Place it in a saucepan with the turmeric, cardamom pods, optional salt and the amount of water specified on the rice packet. Bring to the boil, then reduce the heat, cover and simmer according to the packet instructions, usually around 10–12 minutes. Drain if necessary and remove the cardamom pods before serving.

Step 9

9. Divide the rice and chicken bhuna evenly between four plates or containers. Garnish with the reserved fresh coriander and serve hot.