- Rating: 5 stars
- Takes: 25 mins to prepare and 40 mins to cook
- Serves: 6
- 4 skinless chicken breasts, diced
- 50ml sunflower oil
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 inch piece of ginger, minced
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground white pepper
- 250ml passata
- 4 tablespoons chicken stock
- 2 tablespoons ground almonds
- 4 tablespoons double cream
- 4 tablespoons plain yogurt
- parsley leaves, to garnish
- poppadoms, to garnish
- For the pilau rice
- 250g basmati rice, rinsed in several changes of cold water, then drained
- 500ml boiling water
- 1tbsp sunflower oil
- 1/2tsp turmeric
Each serving contains 423 calories, 3.8g sugar, 17.8g fat, 5g saturates and 0.8g salt.
Prepare the rice by heating the oil in a large saucepan over a medium-high heat. Add the rice, turmeric and seasoning and stir well. Cover with the boiling water and bring to the boil. Cover tightly with a lid, then lower to a simmer for 10-12 minutes.Remove from the heat and keep the lid on until ready to serve.
Sweat the onion, garlic and ginger in a large casserole dish over a medium heat for 5-6 minutes until soft, stirring occasionally. Add all the spices and continue to cook for 1-2 minutes, stirring occasionally. Add the passata and chicken stock and bring to a simmer.
Stir in the ground almonds and the chicken and simmer for 10-12 minutes until the chicken is cooked with no pink showing. Stir in the cream and yogurt and adjust the seasoning to taste. Spoon into a metal serving bowl and garnish with a parsley leaf. Re-heat the rice if necessary and serve in a bowl with the poppadoms alongside.
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