Serves 2


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

1/4 cucumber

Garam masala


For the rice:

  1. For best results, soak your rice in a bowl of (room temperature) water and leave to the side.
  2. Heat oil in a large saucepan on a medium heat.
  3. Add one teaspoon of cumin seeds and one stock cube. Stir.
  4. When it starts to sizzle, add 4 cups of water to the saucepan (using the same cup you used to measure the rice).
  5. Add pepper, stir and bring to boil.
  6. Drain rice and then add to pan. Stir occasionally.
  7. When the water is level with the rice, turn down the heat to the lowest possible setting. Cover and leave.
  8. Cook until all the water has left the pan and the rice is light and fluffy.

For the curry:

  1. Heat oil in large frying pan on a medium to high heat.
  2. Add 1 teaspoon of cumin seeds.
  3. Fry the chicken.
  4. As soon as the chicken turns mostly white, add the garlic.
  5. Then add the curry paste, stock cube, pepper and chilli powder and stir well.
  6. Next add the coconut milk and sugar. Stir well.
  7. Cover and leave to simmer for 5 minutes (or until chicken is cooked).

For the optional side:

  1. Place the yoghurt in a bowl.
  2. Chop up the tomatoes and cucumbers (small but chunky) and fold in to the yoghurt.
  3. Sprinkle with garam masala.

Words and Images by Zenab Haq

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