Ingredients
- 1 cup Basmati or long grain rice
- 1 1/2 Tablespoons olive oil
- 650g Boneless diced chicken
- Salt and freshly ground black pepper, to taste
- 1/2 Large onion, diced
- 3 tablespoons tomato paste
- 3 teaspoons crushed garlic
- 1 tablespoon freshly grated ginger
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground turmeric
- 1 Small can chopped tomato’s
- 1 Cup chicken stock
- 1/2 Cup cream
Method
- In a large saucepan of 2 cups water, cook rice according to package instructions.
- Put the cooked rice to one side
- Heat the olive oil in a large pot over medium heat
- Season chicken with salt and pepper, to taste, then add chicken and onion to the pot and cook until golden brown
- Stir in the tomato paste, garlic, ginger, garam masala, chili powder and turmeric for about about 2 minutes
- Stir in the chopped tomato’s and chicken stock and season with salt and pepper, to taste
- Bring to the boil, then reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- Stir in the cream and gentle stir until cream is mixed in
- Serve on top of the rice
