1 lb Basmati rice
3 fluid oz veg oil
1 large onion, thinly sliced
1 dessert spoon Garam Masala
2 cardoman pods
Salt to taste
8oz frozen garden peas
4oz chopped mushrooms (optional)
Dice chicken breasts and add yoghurt and dry ingredients. Allow to marinade (half an hour will do), although the longer the better.
For the sauce, mix all the dry ingredients into a paste with water and set aside.
Fry sliced onions in the oil until they are soft but not browned. Add the paste and fry on a low heat for 5 mins. Add extra oil if necessary, the spices need to be well cooked through.
Add the chicken and all the marinade to the spices along with the tomato puree, continue frying for a further 5 mins. Add a small amount of water and simmer on a low heat until some of the liquid is absorbed and the chicken is tender.
To make the rice, wash and soak it in cold water for half an hour, then drain in a sieve for half an hour.
Whilst the rice is draining, fry onions in a wok type pan till softened and slightly coloured, add garam masala and cardoman pods. Add the drained rice, peas, chopped mushrooms and salt. Stir, coating the rice in the oil. Add boiling water to just cover the rice. Bring to the boil, stir once, put the lid firmly on and lower the heat. After 5 mins turn the heat off, but leave the lid on for a further 10 mins. After that time, remove lid and gently fork the rice.
Plate up by placing half the rice in a lasagna type dish, add the chicken curry in a layer on top, then place the rest of the rice on top, cover with tin foil and put in a warm oven
- Gas Mark 4 for 10 mins.
The dish is now ready to be served garnished with crispy fried onions and slivered almonds.