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INGREDIENTS

  • 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

To serve

  • 15ml fresh coriander, torn

METHOD

  1. 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.
  2. Heat the oil in a heavy-based pan and gently fry the onion for about 3–4 minutes.
  3. Add the chicken and yoghurt mixture and cook for 4–5 minutes.
  4. Add the tomatoes and tomato paste, stir well and bring to the boil.
  5. Reduce the heat and simmer for 7–8 minutes, or until the chicken is tender. Stir in the cream and heat through.
  6. 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.
  7. 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.
  8. Drain the rice and stir in the fried onions. Keep warm until ready to serve.
  9. 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.

(Serves 4)

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