- A bag of white basmati rice
- 1 leek
- 1 garlic clove
- A thumb of ginger
- A pack of chicken breast mini fillets
- 2 tsp garam masala
- 1 stick of cinnamon
- A sachet of cardamom pods
- A bag of dried cranberries
- 2 large handfuls of baby kale
- 1 tbsp olive oil
- 2 tbsp cold water
- Sea salt
- Freshly ground pepper
- 300ml hot water
- Pan with a lid
- Measuring jug
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.
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.
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.
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.
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.
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.
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.
Heat a mug of milk in a saucepan. Pop in your spare cinnamon stick and any other warming spices you have in the cupboard. Cardamom or cloves work well. Drink up before bed and it’ll help you nod off.