Treat yourself to a delicious homemade curry with this recipe for Chicken Tikka with Fragrant Rice
1 cup basmati rice
8 whole cloves
4 cups water
1 tablespoon sunflower oil
1 onion, chopped
4 chicken breast fillets, cubed
200ml tikka curry sauce
400g tin peeled and chopped tomatoes
150ml cup cream
a handful of fresh coriander leaves (about 15g) + extra to garmish
(Optional: naan bread or poppadoms to serve)
Place the basmati rice, cloves and water in a saucepan. Cover and leave to soak
Heat the sunflower oil in a saucepan. Add the chopped onion and sauté for 5 minutes.
Add the cubed chicken and fry for 3 minutes to seal.
Meanwhile, place the saucepan of rice over a medium heat and bring to the boil. Reduce the heat and simmer for 15 minutes or until all the water is absorbed and the rice is cooked through.
Add the tikka curry sauce and tomatoes to the chicken. Mix well, cover the saucepan and allow to simmer for 15 minutes.
Stir in the cream and season to taste with salt and pepper. Tear the coriander leaves into the curry, mix and continue to simmer until heated through.
Remove the cloves from the rice. Spoon the rice and chicken tikka onto heated plates, garnish with coriander leaves and serve.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate