Chinese Chicken Curry
- Serves 2
- 120g Tilda Pure Basmati
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 5cm piece ginger root peeled and finely chopped
- 2 cloves garlic finely chopped
- 1 small red chilli finely chopped
- 2 tsp cornflour
- 1 tsp ground turmeric
- 1 tsp cumin seed
- 1 tsp ground coriander
- 500ml chicken stock
- 4 chicken thighs
- 100g pak choi, shredded
- 50g toasted cashew nuts
Gently heat 1 tbsp oil in a large pan. Add the onion, ginger, garlic and chilli.
Season and cook over a low heat for 4-5 minutes to soften. Add the flour and spices and stir well.
Remove from the heat and blitz to a paste in a blender or food processor. Return to the heat and add the stock, stirring continuously. Set to one side.
Add the remaining oil to a new pan and cook the chicken on a high heat, turning to seal the edges. Pour over the sauce, bring to the boil, cover, reduce to a simmer and cook for 30 minutes until the sauce has thickened and the chicken is cooked through. Add more water if needed during cooking.
Cook the rice according to the on-pack instructions.
Add the pak choi to the chicken 5 minutes before the end.
Serve with the rice and sprinkled with the cashew nuts.