Method
Ingredients
Ingredients
- 120g Tilda Pure Basmati
- 2 tsp oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 1 large chopped onion
- 2 cloves garlic, crushed
- 1cm ginger, peeled and grated
- ½ tsp chilli powder
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tbsp tomato puree
- 2 diced chicken breast
- 150ml water
- ½ green pepper diced
- Fresh coriander
- 1 tsp lemon juice
Method
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Dry fry the cumin and mustard seeds until they begin to pop, remove from the heat and grind in a pestle & mortar.
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Fry the onion, garlic and ginger until it softens and turns brown.
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Add all spices to the cumin and mustard seeds and mix in the tomato puree to make a paste. Add it to the pan and continue to fry for 1-2 minutes.
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Next add the chicken and continue to cook for approx. 5 minutes. Pour in the water and simmer on a medium heat for a further 20-25 minutes. Add the green pepper and continue to cook for a further 5 minutes.
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Meanwhile bring a large pan of water to the boil, pour in the rice and bring to a simmer for 12-15 minutes, drain, allow to stand for 2 minutes.
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Serve curry with Tilda Basmati Rice and garnish with fresh coriander and a squeeze of lime.
