FOOD: INDIAN CHICKEN CURRY WITH RICE

Aug 26 2007 Michael Kilkie

Serves 6

For the marinade:

1tsp fresh ginger finely chopped

2 cloves garlic crushed

1/2tsp ground coriander

1/2tsp ground cumin

1tsp chilli powder

50ml natural yoghurt

1tsp salt

Juice of 1 lime

For the cooking:

6 chicken breasts, cut in cubes

1tbsp ground coriander

1tbsp ground cumin

2 dried red chillies, crumbled

1tsp turmeric

1tsp garam masala

1tsp ground cinnamon

1tbsp fresh ginger, finely chopped

2 cloves garlic, crushed

3 onions, finely chopped

2tbsp tomato puree

1 tin chopped tomatoes

2-3tbsp veg oil

Handful chopped fresh coriander

METHOD: Mix the marinade ingredients in a bowl, add chicken, mix well and leave to marinate for a minimum of three hours but preferably overnight.

Pour chicken and marinade into a heatproof tray or bowl and cook under grill or in the oven until just cooked through, about 7min depending on the size you've cut cubes. Remove from the heat.

Fry onions, chillies, ginger and garlic in the oil in a large pan for 3-4 min until softened.

Add coriander, cumin, turmeric, garam masala and cinnamon and continue to fry for 2min, add the tomato puree and fry for another minute.

Add a wine glass of water and tomatoes and simmer for about 15min. Add chicken and cook for a further 5min. Add the fresh coriander. Serve with rice and nan breads or chapatis.