300g basmati rice
25g lactose free butter
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts, cut into large chunks
4 tbsp curry paste
850ml chicken stock
chopped coriander and toasted flaked almonds to serve
Serves - 4
Soak the rice in warm water, then wash in cold until the water runs clear. Heat lactose free butter in a saucepan and cook the bay leaf and other whole spices for 10 mins.
Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic. Stir the rice into the pan, then pour over the stock.
Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander.
Recipe adapted from: Good Food