Chicken Tikka Masala & Basmati Rice

Cooking time: 1 hr

SERVES: 4-6

Ingredients

-1 Onion.
-4 Cloves of garlic.
-1 Thumb of ginger.
-2 freash Turmeric.
-20g tomato purée.
-4g coriander & cumin seed.
-1g ground clove.
-10g Garam masala.
-1g hot paprika.
-10g paprika.
-50g flakes almonds.
-1/2 a scotch bonnet.
-8g salt.
-100g sunflower oil.
-1k chicken thighs.
-1 tin chopped tomatoes.
-1 tin coconut cream.
-2 limes.
-50g coriander.

-3g Nigella seeds.
-2 bay leaves.
-20g sunflower oil.
-200g basmati rice.

Method

-Blitz together your onion, garlic, ginger, fresh turmeric, tomato purée, and spices with the flaked almonds, salt and oil to create your paste.
-Once your paste is blitzed and smooth then cook half out in a pan and smother your chicken with the other half.
-The chicken will be placed once marinated on a wire rack into the oven at 200c for 15-18 minutes. -Once the paste is cooked out on a medium heat, this should take around 10 minutes. Then add your tomato and cook out for a further 10 minutes. -Then lower the heat and add 2/3’s your coconut cream stir adequately and check the seasoning.

-Gently toast your Nigella seeds and Bayleaf in the oil over low to medium heat for about two minutes. -Then add your rice give it a good stir and pour over cold water. The water should reach the first knuckle of your index finger when the tip of your finger is touching the surface of the rice.
-Bring your rice to the boil and simmer gently for seven minutes. Then put a lid on turn it to the lowest setting on your stove and steam for seven minutes, then with the lid still on bring the pan away from the heat and place on the side for a further seven minutes. Your rice is now ready.

-Once your chicken is rested add the juice and meat into your curry. Drizzle with the rest of the coconut cream scatter coriander over the top. Fluff your rice with a fork and serve.