- 2 tablespoons sunflower oil
- 500g skinless chicken thigh fillets, cut into 3cm pieces
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 long green chillies, seeds removed, finely chopped
- 2 teaspoons finely grated fresh ginger
- 2-3 tablespoons mild curry paste (such as tikka masala)
- 400g can chopped tomatoes
- 400ml coconut milk
- 2 tablespoons crunchy peanut butter
- 2 tablespoons chopped coriander
- Pappadums, to serve
- 1 3/4 cups (350g) Basmati rice
- 20g unsalted butter
- 1 tablespoon sunflower oil
- 1 small onion, finely chopped
- 8 green cardamom pods, lightly bruised
- 1 cinnamon quill
- 1 teaspoon Masterfoods Turmeric Ground
- 12 fresh curry leaves (see note)
- Step 1Preheat the oven to 190°C.
- Step 2Heat the sunflower oil in a flameproof casserole dish over medium-high heat. Add the chicken, onion, garlic, chilli and ginger and cook, stirring, for 5 minutes or until chicken starts to brown. Add curry paste and cook, stirring, for a further 1 minute or until fragrant. Season, then stir in tomato, coconut milk and peanut butter until combined. Cover and bake for 45 minutes or until chicken is cooked through and the sauce has thickened. Stir through chopped coriander.
- Step 3Meanwhile, for the pilaf, wash the rice under cold running water to remove any starch. Drain and set aside. Heat the butter and oil in a saucepan over medium-low heat. Add the onion and cook, stirring, for 5 minutes or until softened but not coloured. Add washed rice, spices and curry leaves, and stir for 1-2 minutes until fragrant. Add 2 cups (500ml) cold water and 1 teaspoon salt, increase heat to medium-high and bring to a simmer. Reduce heat to low. Cover and cook for 20 minutes. Remove from heat and stand, without removing the lid, for 5 minutes until the liquid is absorbed and rice is cooked.
- Step 4Fluff the rice with a fork and serve with chicken curry and pappadums.
- Low carb
- Low sugar
Fresh curry leaves are available from greengrocers. A good curry paste is essential, not only for curries and stir-fries, but for adding flavour to marinades and bastes, too. Stir 1 teaspoon through a salad dressing to liven it up.
- Author: Valli Little
- Publication: Taste.com.au