Method
Ingredients
Ingredients
- 120g of Tilda Pure Basmati
- 2 tbsp of vegetable oil
- 1 large onion, sliced
- 5cm piece of ginger root peeled and finely chopped
- 2 cloves of garlic finely chopped
- 1 small red chilli finely chopped
- 2 tsp of cornflour
- 1 tsp of ground turmeric
- 1 tsp of cumin seed
- 1 tsp of ground coriander
- 500ml of chicken stock
- 4 chicken thighs
- 100g of pak choi, shredded
- 50g of toasted cashew nuts
Method
-
Gently heat 1 tbsp of oil in a large pan. Add the onion, ginger, garlic and chilli
-
Season and cook over a low heat for 4-5 minutes to soften. Add the flour and spices and stir well
-
Remove from the heat and blitz to a paste in a blender or food processor. Return to the heat and add the stock, stirring continuously. Set to one side
-
Add the remaining oil to a new pan and cook the chicken on a high heat, turning to seal the edges. Pour over the sauce, bring to the boil, cover, reduce to a simmer and cook for 30 minutes until the sauce has thickened and the chicken is cooked through. Add more water if needed during cooking
-
Cook the rice according to pack instruction
-
Add the pak choi to the chicken 5 minutes before the end
-
Serve with the rice and sprinkled with the cashew nuts
