1 clove garlic
1 tbsp tikka curry paste (paste not sauce)
1/2 tsp of chilli powder (adjust to personal desire)
2 chicken stock cubes
400g chicken (diced in to cubes)
2 cups of basmati rice
4 cups of water
2 tsp whole cumin seeds
200 ml coconut milk/cream
Vegetable oil (or sunflower/rapeseed, just not olive oil – trust me)
1/2 tsp sugar
Optional side (to cool down that spice):
5 tbsp plain yoghurt
1 large tomato
For the rice:
- For best results, soak your rice in a bowl of (room temperature) water and leave to the side.
- Heat oil in a large saucepan on a medium heat.
- Add one teaspoon of cumin seeds and one stock cube. Stir.
- When it starts to sizzle, add 4 cups of water to the saucepan (using the same cup you used to measure the rice).
- Add pepper, stir and bring to boil.
- Drain rice and then add to pan. Stir occasionally.
- When the water is level with the rice, turn down the heat to the lowest possible setting. Cover and leave.
- Cook until all the water has left the pan and the rice is light and fluffy.
For the curry:
- Heat oil in large frying pan on a medium to high heat.
- Add 1 teaspoon of cumin seeds.
- Fry the chicken.
- As soon as the chicken turns mostly white, add the garlic.
- Then add the curry paste, stock cube, pepper and chilli powder and stir well.
- Next add the coconut milk and sugar. Stir well.
- Cover and leave to simmer for 5 minutes (or until chicken is cooked).
For the optional side:
- Place the yoghurt in a bowl.
- Chop up the tomatoes and cucumbers (small but chunky) and fold in to the yoghurt.
- Sprinkle with garam masala.
Words and Images by Zenab Haq