Ingredients

• 2 cups of SunRice Long Grain White Rice
• 2 tblspns olive oil
• 1/4 tspn cinnamon or 1 cinnamon stick
• 3 tblspns butter
• 500g diced chicken breast
• 1 large onion, cut into thin wedges
• 1 225g can peeled whole tomatoes (with juice)
• 1 tblspn tomato paste
• 1/3 cup natural yoghurt
• 1/3 cup cream
• 1 tblspn sugar
• 1 tblspn lemon juice
• 2 cloves garlic, crushed
• 1 1/2 tspns crushed fresh ginger
• 1/3 cup ground almonds

Spices (keep split as mentioned below)

• 1 1/2 tblspns coriander powder
• 1/2 tspn turmeric
• 1/2 tspn chilli powder (more or less to taste)
• 2 tspns garam masala
• 6 cardamom pods, bruised (or 1/2tspn ground cardamom)
• 2 tspns sweet paprika

Instructions

• Heat a wok until really hot, add oil. Add chicken and stir-fry for about 4 mins or until chicken is cooked through. Remove from the wok.

• Heat a wok and add half the butter. Add onions & the cinnamon and fry lightly. When the onions are soft, stir in the garlic, ginger, and then add turmeric, chilli, coriander and sauté over a medium heat. Remove from wok.

• Heat wok and add the rest of the butter. When melted add garam masala, cardamom, paprika and then stir-fry until fragrant - about 1 min.

• Combine all ingredients & stir to coat with the spices. Add the tomato, tomato paste, almonds and sugar and cover, simmer for 15-25 mins - stirring occasionally.

• Add yoghurt, cream and lemon juice, simmer for 5 mins or until the sauce thickens.

• Serve over rice.

Tips

• Serve with Raita - 250g yoghurt, 1 cucumber, degrated & de-seeded, 1/2 tspn garlic, crushed, juice of 1/2 lemon, 6 mint leaves and salt & pepper to taste. Mix and chill until ready to serve.

Serve with Paratha bread

*the gought type is fine and i use a mix of plain and onion flavour)