Ingredients
Method
⅔ cup Tilda Pure Basmati
2 tsp sunflower oil
1 tsp cumin seeds
½ tsp mustard seeds
1 large chopped onion
2 cloves garlic, crushed
½-inch piece ginger, peeled and grated
½ tsp chili powder
1 tsp ground coriander
½ tsp turmeric
1 tbs tomato puree
2 diced chicken breasts
⅔ cup water
½ green bell pepper, diced
Fresh cilantro
1 tsp lemon juice
2 tsp sunflower oil
1 tsp cumin seeds
½ tsp mustard seeds
1 large chopped onion
2 cloves garlic, crushed
½-inch piece ginger, peeled and grated
½ tsp chili powder
1 tsp ground coriander
½ tsp turmeric
1 tbs tomato puree
2 diced chicken breasts
⅔ cup water
½ green bell pepper, diced
Fresh cilantro
1 tsp lemon juice
- Dry-fry the cumin and mustard seeds until they begin to pop. Then remove them from the heat and grind in a pestle and mortar.
- Fry the onion, garlic, and ginger until they soften and turn brown.
- Add all spices to the cumin and mustard seeds, and mix in the tomato puree to make a paste. Add it to the pan and continue to fry for 1–2 minutes.
- Next, add the chicken and continue to cook for approx 5 minutes. Pour in the water and simmer on a medium heat for a further 20–25 minutes. Add the green bell pepper and continue to cook for a further 5 minutes.
- Meanwhile, bring a large pan of water to the boil, pour in the rice and bring to a simmer for 12–15 minutes, drain, and allow to stand for 2 minutes.
- Serve the curry with Tilda Basmati Rice and garnish with fresh cilantro and a squeeze of lime.
