Mild Chicken Curry

Updated at: Thu, 17 Aug 2023 08:05:01 GMT

Step 1

Add knob of butter to a pot with a lid over a medium heat. Once melted add the basmati rice with a pinch of ground turmeric (save most for later). Cook for 30 secs or until 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.

Step 3

Meanwhile, boil half a kettle. Peel and finely chop the brown onion. Heat a large non-stick pan with a drizzle of vegetable oil over a medium heat. Once hot add the chopped onion and cook for 3-4 min to soften.

Step 4

While onions are cooking, cut the chicken breast portions into chunks. Peel and finely chop/grate the ginger. Chop the tomatoes roughly.

Step 5

Once onion is beginning to soften add the chicken and cook for 1-2 min until brown all over. Add the garlic, chopped ginger, chopped tomatoes, ground turmeric, tomato paste, and garam nasaka to the pan and cook for 1 min.

Step 6

Stir in the vegetable stock then add 250ml (450ml) boiled water and 1 tsp (2 tsp) sugar and bring to the boil over high heat. Once boiling reduce the heat to medium and cook for 7-8 min.

Step 7

Once done, remove the pan from the heat and stir through the clotted cream. Add to rice and serve.

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