To Make the Marinade
2 Garlic Cloves
1 Lime, squeezed for Juice
2.5cm/1inch Fresh Ginger, peeled
½ tsp Ground Coriander
½ tsp Chilli Powder
½ tsp Ground Cumin
½ tsp Ground Turmeric
¼ tsp Salt
75ml/2½fl oz Plain Yoghurt
2 Chicken Breasts cut into bite size pieces
To Make the Curry
1 tbsp Sunflower Oil
1 Red Onion peeled and finely sliced
2 Tomatoes, seeds removed, finely chopped
1 tbsp Tomato Puree
75ml/2½fl oz Double Cream
150g/5oz Baby Spinach Leaves
100g/3½ oz basmati Rice, rinsed, drained and cooked according to packet instructions
Fresh Coriander Leaves chopped
1. To make the marinade, finely chop the ginger and garlic, add the salt, chop a little more, place in a bowl. Add the lime juice, chilli powder, ground coriander, ground cumin, ground turmeric and mix well. Add the chicken pieces and the fresh yoghurt and stir to coat all the pieces of chicken. Cover and leave to marinate in the fridge for 1 hour, or if you prefer, overnight.
2. To make the curry, heat the oil in a large frying pan over low heat and add the onion. Fry for about 2 minutes then add the tomatoes and tomato puree and cook gently for about a minute. Add the chicken to the pan with the marinade, and a splash of water. Pour in the cream, turn up the heat and simmer for about 12-15 minutes until the chicken is cooked. Add the spinach to the pan and cook until just wilted. Sprinkle over the fresh coriander.
3. To make perfect rice, use 2 cups of water to 1 cup of rice. Heat some butter in a pan, toss in the rice and fry it over medium heat for about a minute. Add the water and a couple of pinches of salt, stir briefly, cover and bring to the boil. Once it is boiling, turn the heat right down and simmer for ten minutes. Then remove the cover and simmer on lowest heat for another five minutes. There should be no water left in the pan, the rice will be separate and not sticky because of the butter. It is ready to serve. For extra fragrance, add a good pinch of cumin seeds, a few cloves, and a squeeze of lemon during cooking.