- 250ml thick Greek yoghurt
- 3 cloves garlic, crushed
- 30ml fresh ginger, finely grated
- 10ml ground cumin
- 10ml garam masala or medium curry powder
- 5ml ground coriander
- 600g chicken fillets, cubed
- 15ml oil
- 1 onion, diced
- 1 (410g) tin chopped tomatoes
- 10ml tomato paste
- 125ml cream
For the yellow rice
- 10ml oil
- 1 small onion, sliced
- 250g basmati rice
- 45g raisins
- 3ml turmeric
- 1ℓ water
- 1 vegetable or chicken stock cube
- 15ml fresh coriander, torn
- To make the curry, place the yoghurt, garlic, ginger, cumin, masala, or curry powder, and ground coriander in a non-metallic container and mix well. Stir in the chicken and coat well. Cover and place in the fridge for at least 2 hours.
- Heat the oil in a heavy-based pan and gently fry the onion for about 3–4 minutes.
- Add the chicken and yoghurt mixture and cook for 4–5 minutes.
- Add the tomatoes and tomato paste, stir well and bring to the boil.
- Reduce the heat and simmer for 7–8 minutes, or until the chicken is tender. Stir in the cream and heat through.
- To make the yellow rice, heat the oil in a heavy-based pan and gently fry the onion over a very low heat for about 15 minutes, or until golden brown and crispy. Set aside.
- Place the rice, raisins, turmeric, water and vegetable or chicken stock cube in a large pan. Bring to the boil, then simmer for 10–12 minutes, or until the rice is just tender.
- Drain the rice and stir in the fried onions. Keep warm until ready to serve.
- Serve the curry topped with some fresh coriander with the yellow rice.
COOK’S NOTE Mix some plain Greek yoghurt with a little chopped garlic, freshly chopped mint and season with salt and pepper. Top with pomegranate rubies and serve with the curry.