For the sauce:
1 red pepper, deseeded and sliced
500g chicken, chopped
1 tbsp tomato purée
1 tin of coconut milk
1 tbsp mild curry powder
1 clove of garlic, crushed
Dash of malt vinegar
Fresh coriander, chopped (optional)
Juice of ½ a lemon
For the rice:
1 mug of basmati rice
2 mugs of boiling water
Pinch of turmeric
- Heat a medium sized pan on a low heat, add a little oil and then add the rice and a pinch of turmeric. Fry gently until the rice seems translucent and all grains are covered in the turmeric. Add the boiling water (beware the pan may spit a bit at first), stir once and bring to the boil. Reduce the heat to a simmer and leave with a lid on stirring regularly.
- Remove the lid after 8 minutes. All the water will be absorbed and small holes will have started to appear on top with a quiet crackling sound. This is when you know it is cooked. Take off the heat and do not stir. Leave the rice to rest for a few minutes with the lid on.
- While the rice is cooking, heat a frying pan on a medium heat with a little oil, add the chicken and brown.
- In a separate pan, sweat off the onions until they are soft and brown, add the pepper and cook for one minute.
- Reduce to a low heat then add the curry powder, garlic and vinegar. Cook until all the vinegar has reduced.
- Add the tomato purée, cook for 1 minute and then add the coconut milk. Bring to the boil and turn the heat down to a simmer.
- Place the browned chicken on some kitchen towel to absorb any unwanted grease.
- Add the chicken to the sauce and simmer until the chicken has cooked through. Finish with lemon juice.
- Stir fresh coriander through the rice and serve with sauce, sprinkling over some more coriander to finish.