Chicken Curry with Sultana Rice

Updated at: Wed, 16 Aug 2023 21:07:04 GMT

Step 1

Before you start cooking, take your chicken out of the fridge, open the packet and let it air Add a drizzle of vegetable oil to a pot with a lid over a medium heat Once hot, add the basmati rice with a pinch of ground turmeric (save the rest for later!) Cook for 30 secs or until the grains are coated in the spices

Step 2

Add 300ml [600ml] cold water and the sultanas and bring to the boil over a high heat Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Step 3

Meanwhile, boil half a kettle Peel and finely chop the brown onion[s] Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Step 4

While the onions are cooking, cut the chicken breast portions into large, bite-sized pieces Peel and finely chop (or grate) the garlic Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger Chop the tomatoes roughly

Step 5

Once the onion is beginning to soften, add the chopped chicken and cook for 1-2 min or until browned all over Add the chopped garlic, chopped ginger, chopped tomatoes, remaining ground turmeric, tomato paste and garam masala to the pan and cook for 1 min or until fragrant

Step 6

Stir in the vegetable stock mix, then add 100ml [150ml] boiled water and 1 tsp [2 tsp] sugar and bring to the boil over a high heat Once boiling, reduce the heat to medium and cook for 7-8 min further or until the chicken is cooked through (no pink meat!)

Step 7

Once done, remove the pan from the heat and stir through the clotted cream – this is your mild chicken curry Serve the mild chicken curry over the rice and enjoy!

0 liked

0 disliked