Chicken curry

Ingredients

1 tbsp olive/vegetable oil 

1 large onion, chopped

2 cloves of garlic, chopped fnely

1 large tomato, chopped

1 tbsp tomato puree

1 medium chilli, chopped

¼ tsp chilli powder

¼ tsp coriander powder

¼ tsp cumin powder

¼ tsp turmeric powder

2 tbsps of water  

250g boneless chicken, chopped  

(approximately 1 chicken breast)

1 tbsp yoghurt

Pepper to taste

130g basmati rice

160g caulifower

Garnish

10cm cube of ginger fnely chopped

1 tbsp chopped fresh coriander

Method





1.   Wash your hands, work surfaces, utensils and chopping boards before you start cooking.
2.   Prepare all ingredients making sure to wash hands, utensils and chopping board
after preparing the chicken. Keep the raw chicken away from the other ingredients.
3.   Heat the oil and fry the onions until soft. Add garlic, tomato, tomato puree,
chopped chilli and spices. Cook for a few minutes and then add 2 tablespoons
of water and allow to reduce.
4.   Add chicken and cook for 10-15 minutes on a medium heat, then add in yoghurt
stirring slowly. Season with black pepper and simmer for a further 5 -10 minutes.
5.    Make sure that the chicken is cooked until steaming hot all the way through
and that no pink meat remains. Meanwhile, cook the rice following the packet
instructions and boil or steam the caulifower until tender.
6. Garnish the curry with ginger and coriander.
7.  Serve with rice and caulifower.




Advice:


Contains: milk in yoghurt.  Some tomato puree contains wheat  
(contains gluten) – always check the label.

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