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with a buttery naan bread & tomato sambal

Serves 2
Hands-on Time: 30 minutes
Overall Time: 45 minutes

RICE AND SHINE!

Place the chicken in a bowl and toss with the curry paste. Season and set aside. Place the rice in a pot with 300ml of salted water. Cover and bring to a boil. Simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.

GET IT GOLDEN

Place a pot over high heat with a drizzle of oil. When hot, fry the chicken until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.

COOK THE CURRY BASE

Return the pot to medium heat with a drizzle of oil. Fry ¾ of the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic, the ginger and the spices. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 400ml of water. Simmer until thickened, 12-15 minutes (stirring occasionally).

A DREAMY CREAMY SAUCE

Once the sauce has thickened, stir through the cream and simmer until starting to thicken, 6-7 minutes. In the final 1-2 minutes, add the fried chicken pieces. Loosen with a splash of water, if necessary. Add a sweetener (to taste) and season.

SOMEBODY SAY SAMBAL?

In a small bowl, combine the tomato, ½ the coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning.

NAAN COMPARE TO THIS

Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan breads until golden brown, 1-2 minutes per side. Cut into quarters.

CURRY TIME!

Bowl up the curry and side with the rice, the sambal, and the golden naans. Garnish with the remaining coriander. Well done, Chef!