- 150g white basmati rice
- Sea salt
- 400ml boiling water
- 2 onions
- 2 garlic cloves
- 2 vine tomatoes
- Freshly ground pepper
- 1 tbsp olive oil
- 2 chicken breasts, skinless & boneless
- 1 tbsp garam masala
- 100g kale
- 150g yogurt
Prep: 15 mins | Cook: 30 mins
1. Fill and boil your kettle. Rinse the rice with cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.
2. Meanwhile, peel and thinly slice the onions. Peel the garlic and crush or finely chop it. Roughly chop the tomatoes.
3. Pour 1 tbsp oil into a large pan and warm it to a medium-high heat. Add the chicken breasts to the pan and season with a pinch of salt and pepper. Fry for 2-3 mins on each side, till golden brown. Lift the browned chicken out onto a plate.
4. Turn the heat under the pan down to medium and add the onions. Fry for 5 mins, stirring occasionally, till they start to soften. Stir in the garlic, tomatoes and 1 tbsp garam masala. Fry for 5 mins, till the tomatoes star to break down.
5. Pour 100ml hot water from the kettle into the pan and stir. Add the chicken to the sauce and bring the to boil. Cover the pan with a lid and turn the heat down to a gentle simmer. Cook the chicken and sauce for 15 mins, till the chicken is cooked through.
6. Meanwhile, strip the kale leaves off their cores and shred the leaves. When the chicken is cooked, lift it out of the pan onto a chopping board. Add the kale to the pan and fold it through to wilt it. Tip the yogurt into the pan and warm through for 2 mins. Return the chicken to the pan and turn to coat it in the sauce.
7. Divide the rice between a couple of warm plates. Top with the spiced yogurt chicken and serve.