Mild chicken curry

My favourite ever curry, not spicy but full of flavour.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt butter to a pan over medium heat, add the rice with some turmeric and stir for 30 secs so the rice is covered then add water and sultanas. Bring to the boil then simmer for 10 - 15 mins.

Step 2

Finely chop the onion and fry until softened then add the chicken. Then grate the garlic, chop the tomatoes and grate the ginger.

Step 3

Once the chicken is browned, Add the tomatoes, garlic, ginger, turmeric, tomato puree and garam marsala and cook for a minute.

Step 4

Add the chicken stock with 250ml water (450ml for making for 4 people) add the sugar and boil then simmer for 5-6 mins then add the clotted cream and stir.

Step 5

Serve with the rice.