- 2 Chicken breasts
- 2 cloves of garlic
- 5 cm ginger
- 2 bay leaves
- 1 heaped teaspoon ground cumin
- 1 heaped teaspoon ground coriander
- 1 tablespoon of Tika Masala
- 400g can of tomatoes
- 140g rice of choice
- 100 g natural yoghurt , plus extra to serve
- bunch of fresh coriander
- Heat a lug of oil in a large non-stick pan over a low-medium heat and fry the onion for 15 minutes, or until softened but not coloured.
- Meanwhile, make a paste out of the garlic and ginger (you can add fresh peppers if you want your curry to be hotter)
- Cut the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the garlic and ginger paste. Cook for 2 minutes, add the remaining spices and mix well.
- Begin cooking your rice depending on cooking times
- Add your tin of tomatoes and bring to boil, reduce the heat to medium and simmer for around 10 minutes
- Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
- Finely chop and stir in most of the coriander leaves, season to taste.