Rice Ingredients (To serve 4 people)
- 1 mug of Basmati Rice
- 2 mugs Water
- 2 or 3 Cardamom pods
- 1/2 Bay leafs
- 1/2 tsp Turmeric (if necessary; turns the rice yellow and adds a subtle flavour)
Measure out the rice, and place into a sieve. Run the rice under the cold tap until you have removed most of the starch.
Place the rice into a saucepan along with the other ingredients and add the measured amount of cold water.
Place a tight sealing lid on top of the saucepan and bring to the boil.
Let it boil for another 2 minutes then turn off the heat. DO NOT REMOVE THE LID.
The rice will continue to cook in the steam generated during the initial heating process, this is called the absorption method.
Curry Paste Ingredients
- 2 tsp Powdered Cumin
- 2 tsp Powdered Coriander
- 1 tsp Powdered Cinnamon
- 1 tsp Powdered Paprika
- 2 Bay leaves (dried or fresh)
- 1 tsp Powdered Turmeric
- 1/2 tsp Mustard Seeds
- 1/2 tsp (small piece grated) root ginger or ginger paste
- 1/2 tsp ground Black Pepper
- 2 tbsp. Oil
Curry Paste Method
Place all the paste ingredients into a bowl and mix together with a spoon and place to once side.
- 1 Large Onion (Finely sliced / chopped)
- 2 Chicken Breast (Diced)
- 2 Cloves Garlic (Finely chopped / Minced)
- 240ml Natural Yoghurt
- 175ml Coconut Milk.
- 2 tsp Lemon Juice
- 1/4 tsp Cayenne Pepper
In a frying pan, add some oil and gentle fry the onion for 3-4 minutes on a low heat until they look transparent.
Add the minced garlic and the curry paste, stir around until well mixed.
Add the diced chicken and the tomato puree.
Once the chicken has been cooking for 5 minutes, add the natural yoghurt and coconut milk.
Stir until everything is well covered (it should be a pale brown / yellow colour).
Simmer for approx. 20minutes on a very low heat.
At the end stir in 2 tsp lemon juice and ¼ tsp of Cayenne Pepper.
Remove the lid from the saucepan with the rice, hopefully all the water should have been absorbed by now, remove the cardamom pods and bay leaf. Serve with the Indian Yellow Curry.