Ingredients
FOR THE CURRY
2 tbsp sunflower or rapeseed oil
1 large onion, finely chopped
4 large garlic cloves, finely grated
2 tbsp finely grated ginger
5 cloves
2 tsp turmeric
1 tsp each ground white pepper, coriander and cumin
seeds from 8 cardamom pods, lightly crushed
1 cinnamon stick, snapped in half
1 large red chilli, halved, deseeded and sliced
400g can chopped tomatoes
2 tbsp mango chutney
1 chicken stock cube, crumbled
12 bone-in chicken thighs, skin removed
500g/1lb 2oz potatoes, cut into chunks small pack coriander, chopped
FOR THE YELLOW RICE
50g/2oz butter
350g/12oz basmati rice
50g/2oz raisins
1 tsp golden caster sugar
1 tsp ground turmeric
1/4 tsp ground white pepper
1 cinnamon stick, snapped in half
8 cardamom pods, lightly crushed
Method
-
Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves , and cook for 5 mins more , stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
-
Add the chicken thighs, pushing them under the liquid , then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
-
About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 1 / 2 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.
PER SERVING
energy 605 kcals• fat 19g • saturates 7g • carbs 74g • sugars 13g • fibre 3g • protein 32g• salt 1.0g
