Chicken curry, mustard seeds and rice

• Serves 4
• 25 mins to prepare and 45 mins to cook
• 546 calories / serving
• Freezable

Ingredients

• 4 skinless chicken breasts, diced
• 50ml sunflower oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 red chilli, de-seeded and julienned
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds

For the spice paste

• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tsp caster sugar
• 400ml coconut milk
• 200ml basmati rice (use a measuring jug), rinsed in several changes of cold water and drained
• 400ml boiling water
• slices of naan bread, toasted to garnish
• juice of ½ lemon
• parsley leaves, to garnish
• salt
• pepper

Directions

1. In a large saucepan, bring the water to a boil and add the rice and a pinch of salt. Return to a boil, cover, and reduce to a low heat for 10-12 minutes. Remove the pan from the heat, cover, and put aside.
2. Heat a large frying pan over medium heat until it is hot, then add the cumin, coriander, fenugreek, and mustard seeds and toast until the spices emit an aroma. Remove from the fire and use a pestle and mortar to grind into a powder.
3. In a large casserole dish, heat the olive oil over medium heat and sweat the onion for 4-5 minutes, or until tender. Cook, stirring periodically, for 3-4 minutes after adding the garlic.
4. At this time, add the red chilli, ground spices, chilli powder, garam masala, sugar, and 1 tsp salt, stir well, and cook for 1-2 minutes. Bring the coconut milk and 100ml of water to a simmer in the dish.
5. Simmer for 12-15 minutes, or until the chicken is cooked through and no pink remains. Season with salt, pepper, and lemon juice to taste. If necessary, reheat the rice and spoon it into individual pudding bowls. Invert the rice pudding dishes onto serving bowls and ladle the hot curry over the top.
6. Serve with parsley leaves as a garnish and toasted naan bread slices on the side.