- 1 courgette
- 2 vine tomatoes
- 1 garlic clove
- A thumb of ginger
- 1 chilli
- 1 tbsp sunflower, coconut or olive oil
- 1 heaped tsp daal spice mix
- 250g diced chicken leg
- Sea salt
- 200ml coconut milk
- 550ml boiling water
- 150g white basmati rice
1. Trim and coarsely grate the courgette. Dice the tomatoes. Peel and grate the garlic and ginger. Halve the chilli, scoop out the seeds and white pith for less heat (or leave them in for a spicier kick), then finely chop the chilli.
2. Warm a deep frying pan or wok for 2 mins over a medium heat, then add 1 tbsp oil and the garlic, ginger and chilli. Fry, stirring, for 30 secs, then add the diced tomatoes and 1 heaped tbsp daal spice mix. Add a pinch of salt. Cook, stirring often, for 5 mins till the tomatoes are pulpy and soft.
3. While the tomatoes and spices fry, chop the chicken leg into equal-sized pieces.
4. Stir the courgette and chicken into the pan. Pour in the coconut milk, then top up with 250ml boiling water. Pop on a lid, bring to the boil then turn the heat down a little and simmer for 20 mins, stirring occasionally, till the chicken is tender.
5. While the coconut chicken curry cooks, rinse the rice under cold water and then tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and very gently simmer for 8-10 mins till the rice has absorbed the water and is tender. Set the rice aside, in the pan, for 2-3 mins to steam and finish cooking.
6. Taste the curry and add a pinch more salt if you think it needs it. Fluff the rice with a fork and divide between 2 warm plates. Top with the curry and serve.