Member recipe by tess1thomas
- 2 cups Basmati rice
- For the chicken curry
- 2 tbsp oil
- 1 large onion, sliced into rings
- 1 sprig curry leaves
- 2 garlic cloves, finely chopped
- 1 tsp finely grated fresh ginger root
- 3 tsp curry masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1kg skinless chicken breasts cut into strips
- 3 small Chillies finely chopped (or left whole if you prefer it mild, you fish them out at the end of cooking time)
- 2 medium Tomatoes
- 200ml chicken stock
- 1 tsp tomato purÃÂ©e
- 4-5 medium Potatoes, peeled and diced
- fresh coriander leaves, to serve
- For the tomato and mint sambal (Indian salad)
- 2 ripe firm Tomatoes, diced - or 2 carrots grated
- 2 tsp mint sauce or mint jelly
- 1 green chilli, finely diced
- 2 tsp red wine vinegar
- pinch Sugar
- (If you do not fancy rice - turn it into a bunny chow - loaf of bread cut in half and pulled the middle out, flatten the extra and use as a lid)
- Make the tomato and mint sambal first: mix all the ingredients together, cover and leave to chill for an hour before serving.
- For the chicken curry: heat the oil in a frying pan and cook the onion and curry leaves until the onion is soft and golden brown. Stir in the garlic, ginger and spices and cook for a couple of minutes over a low heat.
- Increase the temperature and add the chicken and chillies, stirring well for a few minutes.
- Add the tomatoes, half the stock and cook for about 10 minutes before adding the tomato purÃÂ©e.
- Add the potatoes and the remaining stock; cover and simmer for a further 20 minutes. Remove the chillies and curry leaves, adjust the seasoning if necessary and sprinkle with the coriander before serving. Serve on a bed of rice with the tomato and mint sambal.
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