Yummy Curry & RiceBack
- Serves4
- Preparation Time (mins)10
- Cook Time (mins)70
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Ingredients
- 2 cups SunRice Basmati Rice
- 4 cloves
- 4 cardamom pods
- 3 star anise
- 1 cinnamon stick
- 1 tblspn oil
- 6-8 free range chicken thighs, diced
- 1 brown onion, diced finely
- 1 tspn tumeric
- 1 tspn chinese five spice
- 1 tin diced tomatoes
- 1-2 tblspn tikka marsala curry paste
- 1 can light coconut cream
Instructions
- Heat oil in pan and add all the spices.
- Cook, stirring, until cardamon pods start popping. Then add onion.
- When onion is soft, add chicken thighs and cook until chicken is browned.
- Add tumeric and chinese five spice and tomatoes and stir in.
- Stir in curry paste and coconut cream. Bring to the boil, then turn heat down and let simmer for 1 hour.
- Cook rice as per directions on pack.
- Serve chicken curry on top of rice.
Tips
- The longer the curry simmers, the better the flavour and the chicken will be more tender.
- This curry tastes even better the next day.
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