Ingredients
Serves 4
2 tbsp vegetable oil
4 skinless, boneless chicken breasts
1 tbsp cumin seeds
1 large onion , grated
2 fresh chilli finely chopped
2 large garlic cloves , grated
1 tbsp grated fresh ginger
1 tsp ground turmeric
1 tsp ground coriander
300 ml coconut milk
250 ml canned tomatoes
2 tsp lemon juice
salt
2 tbsp chopped fresh coriander
to garnish
lemon rice
350 g basmati rice , rinsed
1.25 litres juice and grated rind of 1 lemon
3 cloves
method
1 . Heat the oil in a large heavy based saucepan over medium heat .Add the chicken and cook for 5-8 minutes until lightly browned . Remove from the pan and set aside .Add the cumin seeds and cook until they start to darken and sizzle . Stir in the onion ,partially cover and cook over medium -low heat , stirring frequently , for 10 minutes or until soft and golden .Add the chillies , garlic, ginger , turmeric, ground coriander and salt ,cook for 1 minute.
2 . Return the chicken to the pan and stir in the coconut milk and the tomatoes .Partially cover and cook for 15 minutes until the sauce has reduced and thickened . Stir in the lemon juice and season with salt .
3 . Meanwhile ,put the rice onto a saucepan and cover with the water .Add the lemon juice and cloves .Bring to the boil then reduce the heat , cover and simmer until the rice is tender and all the water has been absorbed .Remove the pan from the heat and stir in the lemon rind .Let the rice stand ,covered , for 5 minutes .
4 .Serve the curry with the lemon rice ,sprinkled with fresh coriander .
Serves 4
2 tbsp vegetable oil
4 skinless, boneless chicken breasts
1 tbsp cumin seeds
1 large onion , grated
2 fresh chilli finely chopped
2 large garlic cloves , grated
1 tbsp grated fresh ginger
1 tsp ground turmeric
1 tsp ground coriander
300 ml coconut milk
250 ml canned tomatoes
2 tsp lemon juice
salt
2 tbsp chopped fresh coriander
to garnish
lemon rice
350 g basmati rice , rinsed
1.25 litres juice and grated rind of 1 lemon
3 cloves
method
1 . Heat the oil in a large heavy based saucepan over medium heat .Add the chicken and cook for 5-8 minutes until lightly browned . Remove from the pan and set aside .Add the cumin seeds and cook until they start to darken and sizzle . Stir in the onion ,partially cover and cook over medium -low heat , stirring frequently , for 10 minutes or until soft and golden .Add the chillies , garlic, ginger , turmeric, ground coriander and salt ,cook for 1 minute.
2 . Return the chicken to the pan and stir in the coconut milk and the tomatoes .Partially cover and cook for 15 minutes until the sauce has reduced and thickened . Stir in the lemon juice and season with salt .
3 . Meanwhile ,put the rice onto a saucepan and cover with the water .Add the lemon juice and cloves .Bring to the boil then reduce the heat , cover and simmer until the rice is tender and all the water has been absorbed .Remove the pan from the heat and stir in the lemon rind .Let the rice stand ,covered , for 5 minutes .
4 .Serve the curry with the lemon rice ,sprinkled with fresh coriander .