- 1.
Tip the rice into a bowl. Cover with cold water. Leave to soak for 10 mins. Trim the leek. Slice a cross in the top so you can open it out. Rinse out any grit. Finely slice it.
- 2.
Peel and grate or crush the garlic. Peel the ginger and grate it. Warm 1 tbsp olive oil in a pan. Add the chicken. Fry for 5-8 mins till the chicken is golden all over. Stir every now and then. Lift out of the pan. Pop on a plate.
- 3.
Add the leek to the pan with 2 tbsp cold water. Season with salt and pepper. Stir and fry over a low heat for 5 mins till the leek is soft but not too coloured. Fill the kettle and boil it.
- 4.
Add 2 tsp garam masala to the pan with 1 stick of cinnamon and the sachet of cardamom pods. Add the ginger and garlic. Stir and fry for 1 min.
- 5.
Stir in the dried cranberries. Take the pan off the heat for a bit. Chop the chicken into small chunks. Add to the pan. Drain the rice. Add that too.
- 6.
Put the pan back on the heat. Pour in 300ml hot water from the kettle. Cover. Bring to the boil. Turn the heat right down. Cook over a very low heat for 6 mins till the water has been absorbed.
- 7.
Take the pan off the heat. Leave to steam for 5 mins to finish cooking the rice. Add the baby kale to the pan. Stir in with a fork so it just wilts. Taste and adjust the seasoning. Fish out the cardamom and cinnamon. Serve straight away.