Method
Ingredients
Ingredients
- 1 pack of Tilda Pure Basmati
- 2 tsp of sunflower oil
- 1 tsp of cumin seeds
- ½ tsp of mustard seeds
- 1 large chopped onion
- 2 cloves of garlic, crushed
- 1cm of ginger, peeled and grated
- ½ tsp of chilli powder
- 1 tsp of ground coriander
- ½ tsp of turmeric
- 1 tbsp of tomato puree
- 2 diced chicken breasts
- 150ml of water
- ½ green pepper diced
- Fresh coriander
- 1 tsp of 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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Microwave rice as per packet instructions.
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Serve curry with Tilda Basmati Rice and garnish with fresh coriander and a squeeze of lime.
