INGREDIENTS

1/2 cup water
330g white or brown rice
2 tsp finely chopped fresh ginger
1 tbsp curry powder
1 tsp cumin
1 tsp turmeric
1 tsp paprika
1 tsp garam masala
1.36g chicken breast
1 tbsp lemon juice
1stp coriander seeds
1 tin chopped tomatoes
Handful of chopped fresh coriander
1 tbsp ghee or butter
2 cloves garlic chopped
245g plain yoghurt

Serves 6 people

METHOD

1. Start by chopping onion, garlic and ginger finely
2. Heat oil in a pot over medium-high heat, and add diced chicken breasts - cooking until golden brown on both sides, flipping once. Season with salt, and set aside. The chicken doesn't need to be fully cooked, just browned all over.
3. After removing the chicken, add onions, garlic, and ginger - cooking for 3 minutes until tender and translucent. Stir in spices and 1 tbsp of water. Stir together, then add tomatoes, yogurt, 1/2 cup of water, and chopped coriander. Bring to a boil, and add the chicken back in. 4 Cover and simmer chicken until cooked through, about 15 minutes. To serve, squeeze some fresh lemon juice on top and serve with rice.