thumb-sized piece ginger, peeled and roughly chopped

600ml chicken stock

1 tsp ground coriander

1 tbsp garlic infused oil

1 tsp ground cumin

½ tsp ground turmeric

4 green cardamom pods

1 large red chili, deseeded and finely chopped

2 tbsp ground almond

2 tbsp tomato purée

500g skinless chicken breast, cubed

small pack coriander, chopped

For the sambal and rice (to serve 2, easily doubled)

¼ cucumber, peeled, deseeded and diced

1 small banana, diced

zest and juice ½ lime

250g pack ready-cooked brown basmati rice

Serves - 2


Put the ginger in a food processor with the garlic infused oil. Blitz until it is as smooth as possible, then pour in half the stock and blitz again.

Heat a large non-stick pan, sprinkle in the spices and toast for 1 min.

Pour in the ginger mixture, the remaining stock and all but ½ tsp of the chopped chili.

Add the almonds and tomato purée, and stir well. Simmer for 35 mins until completely soft, stirring every now and then and adding a little water if the mixture starts to catch on the bottom of the pan.

Add the chicken and half the fresh coriander. Heat very gently for 10 mins to cook the chicken through.

Mix all the sambal ingredients with the remaining coriander and chili, and heat the rice following pack instructions. Serve the chicken and sambal with the brown rice.

Recipe adapted from: Good Food
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