A light, tomato base and lean skinless chicken breast make this dish low in fat!
20 mins mins
40 mins mins
1 hour mins
1 cup Laila Basmati Rice
2 large skinless chicken breast fillets, cut into 2.5cm dice
3 medium onions, finely chopped
4 cloves garlic, crushed
1 (3.5cm) piece fresh root ginger, peeled and grated
2 ripe tomatoes, diced
1 1/2 tsp salt, divided
1/2 tsp ground turmeric
1 tsp chilli powder
1 tsp ground coriander powder
1 tsp ground cumin
1 tsp Laila mild curry paste
fresh coriander leaves, finely chopped
2 red paprika diced (optional)
Firstly, soak the rice in cold water for 45 minutes.
Then put water in a pan and leave it to boil. Once it has boiled, add the rice and let it cook for 20 minutes. Test the rice, if it is still slightly uncooked, put the rice on a low gas and cover with a wet tea towel and cover with the lid. This will steam the rice and it will now cook completely.
Heat 2 tablespoons of oil in a non-stick pan over high heat. Add the onion and 1 teaspoon salt and fry until brown and soft.
Stir in garlic and ginger and turn the heat down to low.
Pour in a little hot water to soften onions further, cover and cook for an additional 10 minutes.
When all the water has evaporated from the onion paste, add all the spices and cook over high heat for 5 minutes.
Now stir in the paprika, add tomatoes, cover and cook over low heat for 5 minutes.
Add the chicken and brown over high heat for 5-8 minutes.
Add curry paste and stir well.
Reduce heat, cover and cook for 5 minutes more.
Add a little water if necessary.
Remove from the heat. Sprinkle with coriander leaves. Serve either on the side or on top of the Laila Basmati Rice.